Seafood is the staple of Bahamian conch (pronounced konk), the firm, white, peach-fringed meat from a large type of ocean mollusk.

Fresh, uncooked conch is delicious; the conch meat is scored with a knife, and lime juice and spices are sprinkled over the meat. It can also be deep-fried (called "cracked conch"), steamed, added to soups, salads, and stews or made into conch chowder and conch fritters.

The cuisine of The Bahamas is never, ever bland. Spicy, subtly and uniquely flavored with local meats and produce, more than any other cuisine in the West Indies, Bahamian cooking has been influenced by the American South.

Both alcoholic and nonalcoholic drinks are a highly-developed specialty in The Bahamas; bars pride themselves on their own special concoctions of rum punch. Kalik, the beer of The Bahamas, is unusually light and wheaty, served well-chilled to wash down the day's heat. The Bahamian refresher of choice is coconut water (not heavier, fattier coconut milk) blended with sweet milk and gin. There is also a drink called Switcher, made with native limes; those who have had it swear that it tastes better than any other citrus drink.

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