caribbean
Explore 32 foods connected to Bahamas, from everyday staples to rare local specialties.
Start with Anguillian Coconut Tart →
The local shortlist
12 editor-selected foods for understanding the place through what people eat.
Open the guide →
The full directory
32 foods in this view. Filter by category, type, rarity, or search every recorded name.
Saint Martin
Coconut Tart
A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Bahamas
Dark and coconut rums with grenadine, pineapple and orange juice, served long over crushed ice.
Bahamas
Macaroni
Macaroni baked with evaporated milk, egg, cheddar and a heavy hand of green pepper and onion until it sets firm enough to slice.
Bahamas
Johnnycake
A dense, slightly sweet pan bread of flour, butter, sugar and milk, baked in a skillet and cut in wedges.
Bahamas
Peas 'n' rice
Rice cooked with pigeon peas, salt pork, thyme, tomato paste and browning until the grains take a light brown colour.
Bahamas
Rum cake
A dense butter cake soaked repeatedly in dark rum syrup until it keeps for weeks without drying.
Bahamas
Stew fish
Snapper or grouper browned and stewed in a dark flour roux with celery, onion, tomato and thyme.
Bahamas
Toasted sesame seeds bound with boiled brown sugar or molasses and set into hard, chewy squares.
Bahamas
Grouper poached with onion, potato, lime, and bird pepper into a thin, sharp broth. In the Bahamas and Turks and Caicos it is commonly served with grits, hominy, or johnny cake.
Bahamas
Grated cassava pressed of its liquid and baked into a flat, dense bread — the oldest bread on the islands.
Bahamas
Souse
Chicken parts simmered with potato, onion, allspice and a great deal of lime into a clear, sour, peppery broth.
Bahamas
Conch simmered with tomato, potato, carrot, celery and thyme into a red soup finished with a splash of sherry pepper sauce.
Bahamas
Minced conch folded into a peppery batter with onion and sweet pepper and dropped in oil as golf-ball fritters.
Bahamas
Raw conch knocked out of the shell and diced at the stall with onion, sweet pepper, tomato, lime and sour orange, then eaten from the cup within minutes.
Bahamas
Cornmeal cooked with coconut milk, sugar and spice and baked until it sets into a firm, sliceable pudding.
Bahamas
Andros land crabs stewed with their fat and roe and cooked with dumplings of flour dough that swell in the gravy.
Christiansted, Bahamas
Land crab picked and cooked into rice with its fat, thyme, onion and pepper so the grains turn orange.
Bahamas
Conch pounded flat with a mallet, dipped in seasoned batter and fried, served with peas and rice and a wedge of lime.
Bahamas
Tinned corned beef steamed down with onion, tomato and pepper and spooned over grits or white rice.
Bahamas
A sweet pineapple-flavoured soda bottled in the Bahamas since the 1960s and drunk cold in glass bottles.
Bahamas
Coconut rum, dark rum, apricot brandy and pineapple juice shaken together — a cocktail invented at Miss Emily's Blue Bee Bar on Green Turtle Cay.
Bahamas
Guava pulp rolled into a sweet dough, wrapped in cloth and boiled or steamed into a log, sliced and covered with a butter-and-rum sauce. BVI Guava Duff folds guava into boiled dough and serves the sliced pudding with butter sauce.
Bahamas
A pale lager brewed in Nassau since 1988 and named for the sound of Junkanoo cowbells.
Bahamas
Bahamian lobster tail meat chopped and simmered in a rich tomato-pepper sauce with onions, celery, and herbs, served over rice or grits. Bahamian minced lobster folds chopped lobster with onion, pepper, and seasonings into a named island preparation.
Bahamas
A vanilla-and-spice rum liqueur bottled in Nassau, drunk over ice or poured into the guava duff sauce.
Bahamas
Key lime juice salted heavily and left to stand for weeks, often with bird peppers dropped in, then strained into a bottle.
Bahamas
A lager brewed in Freeport by the Bahamian Brewery, the local rival to Kalik.
Bahamas
Ripe sapodilla mashed into a baked pudding with butter, egg and spice, tasting of brown sugar and pear.
Bahamas
A whole conch scored across the flesh, dressed with lime and hot pepper and eaten straight from the shell at the stall.
Bahamas
Fresh coconut water shaken with gin, condensed milk and nutmeg, drunk from the nut or a paper cup.
Cayman Islands
Stew conch
Conch browned in a dark roux of flour, tomato paste and onion and simmered until the sauce goes almost black.
Bahamas
Native key limes squeezed into water with sugar and served over ice — the islands' everyday lemonade.