The Bahamas

What people eat, drink and cook in The Bahamas.

Bahamian drinks

Picture pink-sand beaches, the steady pulse of Junkanoo drums, and a frosty glass sweating in the sun. That's the spirit of the Bahamas, where every drink tells a story of rum, tropical fruit, and good company. Drinking here isn't just about cooling off. It's a celebration, a way to share, and a delicious reflection of centuries of African, Caribbean, and British influence.

Raisin walnut carrot cake

This raisin walnut carrot cake is a generous, old-fashioned cake with warm spices, sweet carrots, tender crumb, and plenty of texture from chopped walnuts and golden raisins. It is the kind of cake that feels right at home at family gatherings, holiday tables, or an afternoon coffee break. Finished with a light dusting of confectioners’ sugar or your favorite cream cheese frosting, it is simple, comforting, and sweet.

Bahamian rum sauce

This is a simple, rich dessert sauce made with butter, sugar, and rum, beaten until light, smooth, and fluffy. It is especially good spooned over warm bread pudding, where its sweet buttery texture and gentle rum flavor melt into the pudding beautifully. A light grating of nutmeg on top gives it a classic finish.

Bahamian hard sauce

This decadent sauce is made from a blend of butter, powdered sugar, and a touch of alcohol such as rum or brandy, which gives it a silky texture and a flavorful kick. Sweet with a slight hint of warmth. A rich and creamy accompaniment that perfectly complements desserts like guava duff, steamed puddings, or even fruitcakes. 

Guava duff

Guava duff is a tropical variation of English plum pudding, made with sweet guava filling wrapped in a soft dough and cooked until tender. It is a comforting, old-fashioned dessert with warm spice, gentle fruit flavor, and a pleasing, hearty texture. 

Curried crab

Sweet, delicate lump crab meat is gently folded into an aromatic blend of curry powder, fresh herbs, and a hint of chili heat, creating a rich and fragrant mixture that is both comforting and exciting. The addition of breadcrumbs gives it substance, and it's all baked until golden and bubbling.

Traditionally served in individual casserole dishes or even cleaned clamshells, curried crab is a dish that perfectly balances warmth from the curry with the fresh flavors of cilantro, parsley, and green onion.

Pasta with conch marinara sauce

Conch, a beloved staple in Bahamian and Caribbean cuisine, brings a unique, sweet clam-like flavor and a satisfyingly firm texture to this rich tomato sauce.

The sauce is slow-simmered allowing sweet tomatoes, aromatic garlic, and fresh herbs meld beautifully with the tender ground conch. The result is a sauce that clings perfectly to pasta, offering a taste of the ocean in every bite. It’s a wonderful way to introduce exotic seafood into your regular dinner rotation or to impress guests with a dish that feels like a tropical getaway.

Cracked conch

Much like a schnitzel or a calamari steak, cracked conch is all about the contrast between the soft, sweet seafood interior and the crunchy, seasoned exterior. Served piping hot with a squeeze of fresh lime and a side of fiery hot sauce, it captures the vibrant, relaxed spirit of island dining. 

Baked fish with creamy herb sauce

This recipe is a testament to the power of layering flavors. By resting delicate grouper fillets on a bed of roasted onions and lemons, we infuse the fish with aromatic steam from the bottom up. Meanwhile, a rich, tangy coating of mayonnaise, sour cream, and a medley of dried herbs locks in moisture from the top, resulting in fish that is juicy, tender and bursting with flavor.

The Bahamas