Bahamian cuisine

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

thick soup usually made out of dried split peas

salt-cured beef product

South Asian and Southeast Asian curry that consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, mango chutney, tomato puree, chili peppers, and variety of spice.

__NOTOC__ thumb|Escabeche of tilapia, from the [[Philippines]]

bread-based dessert popular in many countries' cuisines

soup or stew made from the flesh of the turtle

thumb|Grits with cheese, bacon, green onion and a basted egg

pastry that contains various fillings

traditional food within the West Indian Caribbean islands

cocktail made with dark rum

Johnnycake, also known as journey cake, johnny bread, hoecake, shawnee cake or spider cornbread, is a cornmeal flatbread, a type of batter bread. An early North American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the indigenous people of North America. It is still eaten in the Bahamas, Belize, Nicaragua, Bermuda, Canada, Colombia, Aruba, Curaçao, Bonaire, Dominican Republic, Puerto Rico, Saint Croix, Sint Maarten, Antigua, and the United States.

foods and beverages of The Bahamas

salt-cured pork, usually prepared from pork belly, or, more rarely, fatback.