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: 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 […]
Introduction: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. Cultural Background: Peas ‘n’ rice is the Bahamas’ signature side dish, made with pigeon peas, rice, salt pork or bacon, and a rich tomato-tinted base. It appears on nearly every plate, […]
Introduction: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables. Cultural Background: A close relative of conch chowder, fish chowder swaps in fresh grouper or snapper and leans on the natural sweetness of the fish and root vegetables. […]
Introduction: Grouper, one of the most prized fish in Bahamian waters, is often baked whole and stuffed with a savoury breadcrumb and vegetable mixture for special Sunday dinners and celebrations, showing off the fish in a way simple frying does not. Cultural Background: Grouper, one of the most prized fish in Bahamian waters, is often […]
Introduction: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at nearly every Azerbaijani meal as a refreshing counterpoint to rich meat dishes and plov. Cultural Background: A bright, herb-heavy salad of ripe tomatoes and cucumbers dressed simply with oil and lemon, this dish appears at […]
Introduction: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled meats and bread, prized for the deep charred flavour achieved by roasting the eggplant whole directly over an open flame. Cultural Background: This smoky, garlicky mash of fire-roasted eggplant is a beloved side and dip served alongside grilled […]