Introduction: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. Cultural Background: Marag is a warming, lightly spiced broth-based soup traditionally made with meat bones and seasonal vegetables. It is a staple comfort food across Bahraini homes, often served as a starter before the main course at family […]
Introduction: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins. Cultural Background: Qoozi is the centrepiece of Bahrain’s grandest celebrations, a whole slow-roasted, tender lamb served over a mountain of spiced rice studded with nuts and raisins. Traditionally prepared […]
Introduction: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat. Cultural Background: Machboos is widely considered Bahrain’s national dish, a fragrant one-pot rice dish built on a blend of dried lime, baharat spice and slow-cooked meat. The chicken version is […]
Introduction: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow until the meat is falling off the bone. Cultural Background: Reflecting Indian and broader Caribbean influence, Bahamian curry chicken is milder and more tomato-flecked than its Indian counterpart, simmered low and slow […]
Introduction: A simple, colourful side of shredded cabbage steamed with sweet peppers and a touch of tomato, steamed cabbage rounds out the plate alongside peas ‘n’ rice and fried or baked meats, adding brightness and crunch. Cultural Background: A simple, colourful side of shredded cabbage steamed with sweet peppers and a touch of tomato, steamed […]
Introduction: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is a cold-day comfort dish (relative to the tropics) enjoyed at fish shacks throughout the islands, often finished with a splash of sherry pepper sauce. Cultural Background: A rich, tomato-based chowder thickened with diced potatoes and root vegetables, conch chowder is […]
Introduction: Sold alongside cracked conch and fried fish at Nassau’s famous ‘fish fry’ stands, peppery marinated wings are deep-fried to a crackling crust and often finished with a squeeze of lime and a dash of hot sauce for eating on the go. Cultural Background: Sold alongside cracked conch and fried fish at Nassau’s famous ‘fish […]
Introduction: Boiled fish is a lighter, brothier cousin of stew fish, favoured in the Out Islands where fresh catch is simmered simply with lime, onion and pepper. Cultural Background: Boiled fish is a lighter, brothier cousin of stew fish, favoured in the Out Islands where fresh catch is simmered simply with lime, onion and pepper. […]
Introduction: Stew fish and grits is the quintessential Bahamian breakfast, found on nearly every settlement’s morning table. Cultural Background: Stew fish and grits is the quintessential Bahamian breakfast, found on nearly every settlement’s morning table. A whole fish (traditionally grouper or snapper) is simmered in a tomato-based gravy with lime-cured onions and peppers, then ladled […]
Introduction: Considered the national dish of the Bahamas, conch salad is a raw, ceviche-style salad made by ‘cooking’ diced conch in fresh citrus juice. Cultural Background: Considered the national dish of the Bahamas, conch salad is a raw, ceviche-style salad made by ‘cooking’ diced conch in fresh citrus juice. It is assembled to order at […]