Grand Bahama Cuisine

Some of the more popular delicacies of Grand Bahama include conch (roasted, fried and stewed) and "crawfish" – which is really a clawless spiny lobster. You'll find these two on most menus throughout Grand Bahama. Fish, including grouper, yellow tail and red snapper are staples on most menus as well.

Other specialties to try:

• Land crabs
• Boiled fish & grits
• Peas & rice
• Johnny cake
• Guava duff

LOCAL RECIPES Bring the Bahamas home with you and try a few of these dishes on your own. The ingredients might be hard to come by in some locales, but check your local seafood markets to see if they carry conch.

CONCH CHOWDER

• (Serves 8-10)
• 2 cups conch (ground)
• 2 cups potatoes (diced)
• ½ cup celery (diced)
• ½ cup carrots (diced)
• 1 or 2 cans whole tomato (chopped)
• ½ cup onion (diced) 2 tablespoons tomato paste
• 1/4 teaspoon fresh thyme leaves
• Salt & pepper to taste
• 2 tablespoons Worcestershire sauce
• Soda crackers (6 each)
• 1 oz. cooking oil
• 1 oz. salt pork

Bruise conch to tenderize and cook in water until tender, then grind. In a 1-gallon pot, put potatoes, celery, carrots, green peppers, tomatoes and onions with two quarts water. Cook over medium heat. In a frying pan cook salt pork in oil until half brown. Add tomato paste, fresh thyme leaves and salt & pepper. Stir while cooking, permitting the paste to cook properly and then add to pot. Add the ground conch. Cook on slow heat until all ingredients are well-cooked. Add Worcestershire sauce and soda crackers, stir well and simmer for 20 minutes. Let sit away from heat. Stir and serve. -- Courtesy Chef Alvin Frazer, Grand Bahama Island

GROUPER CUTLETS

• (Serves 8)
• 2 lbs. fresh grouper
• 6 eggs well beaten 2 oz. lime juice
• Salt & pepper
• 1 cup flour

Marinate fish in lime juice for at least an hour before cooking (or overnight). Season lightly with salt & pepper. Cut grouper into small fingers about half-inch thick. In a zip lock bag, put one teaspoon of salt & flour, shake well to blend salt. Blot fish with paper towel, shake in the flour mixture until well coated; dust excess flour, dip into egg batter & deep fry until golden brown. --Courtesy Chenena Gibson, Grand Bahama Island

PEA SOUP & DOUGH

• 2 oz. pork fat
• 2 oz. onion
• 3 oz. flour
• 4 oz. tomato paste
• Thyme
• bay leaf
• 10oz. pigeon peas
• 8 oz. salt beef
• 1 qt. watersalt
• Tabasco sauce
• For Dough
• 6oz. flour
• Water
• ½ oz baking powder

Method : Cut the pork into ½-inch dice and fry in the oil until brown. Add the herbs and flour and cook for two minutes. Allow to cool slightly, add the paste, peas, salt beef and water. Stir, bring to the boil and skim. Simmer for ½-hour, add the dough and continue cooking for 1 hour. Season to taste. Note: Canned kidney beans may be used instead of pigeon peas. Dough (Combine the flour, baking powder and sufficient water to make a firm dough. Knead well. Allow to rest for 15 minutes, then pin out and cut into one inch squares). Serves 6.

Restaurants on Grand Bahama With countless dining options, there are just too many to list. But, for those interested in more of a local twist to their dining experience, here are a few on Grand Bahama Island that offer Bahamian/Caribbean cuisine.

• Becky's Restaurant & Lounge Chicken's Nest
• Coconuts Grog & Grub
• Fatman's Nephew
• Ferry House
• Margaritavilla Beach Bar
• Outrigger's Restaurant & Bar
• Pisces Seafood House & Pizzeria
• Stoned Crab
• Yellow Tails Bar & Grill

For more on Grand Bahama restaurants, check out Frommer's guide or The Bahamas Guide. Also, try The Bahamas Ministry of Tourism website for a listing of restaurants and dining options by island.