A taste of the islands
N
ot surprisingly, fresh local seafood is the main staple, but you won’t find bland flavours here. Te food is spicy and uniquely flavoured.
Conch (pronounced ‘konk’), a large ocean mollusk, is a local delicacy. Te firm, white, peach-fringed meat is widely used. It can be eaten raw with freshly squeezed lime or deep-fried, called cracked conch, or added to soups, salads, fritters and a number of other dishes. “Rock lobster”, spiny crustaceans without claws, and land crabs are other favoured dishes you should seek out. Broiled fish with grits, a reflection of the southern American influence, is another popular dish. Pigeon peas are often served with rice, spices, toma-
toes and onions. Te peas can also be found in many Bahamian soups. Souse is a soup unique to the Baha- mas, made with water, onions, limes, celery, peppers and
Beat the heat with these Bahamian thirst quenchers
Goombay Smash 1 oz. spiced rum 1 oz. coconut rum 1/4 oz. apricot brandy 2 oz. pineapple juice 2 oz. orange juice
Mix and serve over crushed ice.
Sky Juice 1 1/2 oz. gin or rum 1 oz. of sweetened condensed milk 1/2 oz. of coconut water
Shake gin and condensed milk with ice and pour in glass. Top with coconut water. Season with fresh lime or cinnamon and nutmeg.
Bahama Mama 1/4 oz. coffee liqueur 1/2 oz. dark rum 1/2 oz. coconut liqueur 1/4 oz. 151 proof rum Juice of 1/2 lemon 4 oz. pineapple juice pineapple or cherry garnish
Mix and serve with ice, or for a refreshing treat add ice and blend.
44 • Winter 2014 Enjoy a wide selection of fresh seafood on your visit. The Hub
Photo courtesy of
Bahamas.com
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