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Because the Bahamas are an island nation, culinary differences between the islands do occur. Not surprisingly, seafood is a staple, with the conch, a sea snail, being part of the National Dish. It can be prepared and served in a number of ways, even raw like ceviche. Spices and fresh fruit, grown locally, also feature heavily in the cuisine.

 Ingredients

• 1 1b conch

• 1 1b prepared tempura batter

For the Tempura batter

• 2-4 cups water

• 1 lb flour

• 1 tsp black pepper

• 1 tsp garlic powder

• 1 fresh thyme 1 egg (beaten)

For Bahamian Peas and Rice

• 1 cap pigeon peas

• 1 1/2 cups of rice

• 1 medium onion, diced

• 1/2 cup tomato paste

• 1/2 small ripe tomato, chopped

• 2 slices bacon or salt pork diced

• 2 tsp fresh thyme

Directions

Conch Preparation:

1. Use lime and water is to clean the conch and get rid of the fishy smell

2. Tenderize conch by pounding it with a mallet.

3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.

4. Deep fry at 350-375 F until golden brown.

 Tempura batter Preparation:

1. Mix the flour, beaten egg, seasonings, and water into a pasty batter.

2. Add the water slowly since the batter should be of a paste-like consistency.

Peas & Rice Preparation:

1. Fry bacon or salt pork in a large pan with a tight-fitting lid.

2. Add the onion, pepper, tomato, tomato paste, and thyme, then add the peas, salt, and pepper to taste.

3. Add 3 cups of water to the mix and bring to a boil.

4. Add rice and stir.

5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.

Recipe from http://caribbean1st.info