24 Traditional Bahamian Recipe ideas bring together dishes that show how people in the Bahamas cook with seafood, rice, peas, and local fruits. In this collection, you can expect conch prepared in different ways, fried fish plates, baked and stewed chicken, and side dishes based on rice and pigeon peas, macaroni, and plantains. Sweet recipes often use guava, coconut, and simple cake or dough bases.

These 24 Traditional Bahamian Recipes focus on methods that fit into a regular home kitchen. Most dishes use boiling, stewing, frying, grilling, or baking with basic pans and pots. You can build a plate around fish or chicken, add peas and rice, then finish with a salad or fried plantains.

Use 24 Traditional Bahamian Recipes when you want to plan a Bahamas-style menu for weeknight meals or a weekend spread. The aim is to keep the steps clear, rely on common tools, and use ingredients that are either easy to find or have clear substitutions where needed.

24 Traditional Bahamian Recipes

1. Bahamian Recipe for Broiled Red Snapper

Broiled red snapper feels like one of those dishes that looks fancy but is actually very straightforward. The fish is usually cooked on the bone, brushed with oil or butter, and seasoned with simple ingredients like salt, pepper, citrus, and herbs or peppers.

The broiler gives the skin a bit of color while the flesh stays moist and flakes easily with a fork. You can serve it with rice, plantains, or a simple salad, and it still feels complete. It’s the kind of Bahamian recipe that fits both a weeknight dinner and a special meal.

2. Bahamian Recipe for Conch Salad

Conch salad is one of those dishes that instantly feels like warm weather. Fresh conch is chopped into small pieces and mixed with diced tomato, onion, bell pepper, and plenty of citrus juice, often lime or lemon. I like how the acid firms up the conch slightly, so it has a clean, firm bite without being tough.

The colors in the bowl—white conch, red tomato, green pepper—make it look bright and lively. Served cold, usually in small bowls or cups, it’s refreshing rather than heavy. As Bahamian recipes go, this is a clear choice when you want something light but still full of flavor.

3. Bahamian Recipe for Johnny Cake

Bahamian Johnny cake feels like a cross between bread and a simple, dense cake. It’s usually baked in a pan rather than fried, made from flour, sugar, fat, and milk, and it comes out as a soft, slightly sweet slab you can cut into squares. The way the edges are a bit firmer while the middle stays tender and close-crumbed is really nice.

It’s easy to slice and serve with butter, jam, or alongside savory dishes like stew or fish. A piece reheats well the next day, too. This is one Bahamian recipe that quietly shows up at breakfast, lunch, or dinner without feeling out of place.

4. Bahamian Recipe for Chicken Souse

Chicken souse is a clear, broth-based dish that’s all about brightness rather than heavy gravy. Chicken pieces simmer with onions, peppers, lime or lemon juice, and often potatoes, so you end up with a light but flavorful liquid and very tender meat.

The broth stays see-through and sharp, with citrus and pepper giving it a clean edge. It’s often served hot with bread or Johnny cake, and many people enjoy it as a morning or late-night dish. On a table of Bahamian recipes, chicken souse stands out because it’s both simple and refreshing, not thick or overly rich.

5. Bahamian Recipe for Spicy Island Chicken

Bahamian spicy chicken leans on seasoning and heat rather than complicated sauces. The chicken is typically marinated or rubbed with a mix that can include peppers, herbs, and basic spices before it’s grilled, baked, or pan-cooked.

The outside often develops a deeper color and a bit of crispness while the inside stays moist when cooked carefully. The spice level can go from gentle to quite fiery, depending on how much pepper you use. It works well with rice, peas, or simple salads, so you don’t have to overthink the sides. It’s a straightforward Bahamian recipe that still delivers plenty of flavor.

6. Bahamian Recipe for Punch Wings

Punch wings feel like party food from the start. They’re usually chicken wings cooked until the skin turns crisp, then coated in a sauce that brings sweetness, tang, and some heat—often inspired by fruit punch or a sweet peppery blend.

The sauce clings to the wings, leaving a glossy finish and sticky fingers. You get a mix of sweet and spicy in each bite rather than just one flat flavor. They sit well on a platter with napkins piled nearby, ready for people to grab. Among Bahamian recipes, punch wings are an easy pick when you want something fun to share.

7. Bahamian Recipe for  Conch Chowder

Conch chowder is a steady, comforting bowl that still lets the seafood stand out. Chopped conch simmers with vegetables like tomatoes, potatoes, celery, and onions in a seasoned broth that can range from light to fairly thick. I like how the conch pieces hold their texture, giving a firm bite among the softer vegetables.

The soup often has a reddish color from tomato and peppers, and it feels warming without being overly creamy. A bowl with a piece of bread on the side makes a full meal. If you’re collecting Bahamian recipes, conch chowder is a natural choice for cooler days or hearty lunches.

8. Bahamian Recipe for  Boiled Fish

Boiled fish is a clear, simple dish that relies on fresh fish and clean seasoning. Fillets or bone-in pieces are gently cooked in a seasoned broth with onion, pepper, and citrus, often served with Johnny cake or grits on the side.

I like how the fish stays intact yet flakes easily, sitting in a light liquid rather than a heavy sauce. The broth carries the flavor of the fish and the citrus, so sipping it is part of the experience. It’s often enjoyed as a breakfast or early meal. As Bahamian recipes go, boiled fish shows how little you need to make something satisfying.

9. Bahamian Recipe for Baked Stuffed Crab

Baked stuffed crab turns crab meat into something that feels special without being overly fussy. The filling usually combines crab with breadcrumbs, onions, peppers, and seasonings, sometimes moistened with a bit of butter or sauce, then it’s packed back into crab shells or small dishes and baked.

The top gets slightly browned while the inside stays moist and packed with crab. Each portion looks self-contained, so it’s easy to serve on a plate with lemon wedges and maybe a small salad. It fits nicely among Bahamian recipes when you want seafood that looks dressed up but still tastes straightforward.

10. Bahamian Recipe for  Cracked Conch

Cracked conch is all about turning a tough piece of seafood into something tender and crisp. The conch is usually pounded to soften it, cut into pieces, dipped in batter or breading, and then deep-fried until golden.

The coating gives a crunch while the inside stays chewy but not rubbery. Served with fries, rice, or simple sides and a dipping sauce or fresh lemon, it feels similar to fried fish but with its own distinct texture. It’s one of the first Bahamian recipes many visitors get to know, and it makes sense why—it’s easy to enjoy from the first bite.

11. Bahamian Recipe for  Jerk Chicken

Bahamian jerk chicken is one of those dishes where you can smell it before you see it. The chicken is coated in a strong marinade that usually includes peppers, allspice, herbs, and garlic, then left long enough to really sink into the meat.

The grill or oven gives the outside a darker, almost charred look while the inside stays moist when it’s done right. Each piece comes off the bone with a bit of heat and smoke in every bite. Put it next to rice, peas, or a simple salad, and you’ve got a plate that feels complete without needing much else.

12. Bahama Recipe for Penne and Seared Mahi-Mahi

Bahama penne and seared mahi-mahi looks like a full restaurant plate you can still imagine making at home. The mahi-mahi is usually cooked as firm fillets, seared in a pan or on a grill until the outside is lightly browned and the inside stays flaky.

I like how it sits on or beside penne pasta that’s often tossed in a mild, creamy or light tomato-based sauce. The pasta gives you a steady base, and the fish adds that clean, meaty bite on top. A few herbs or diced vegetables scattered through the penne bring color without making it fussy. It’s the kind of dish that covers both seafood and comfort food on one Bahamian-inspired plate.

13. Bahamian Recipe for Grilled Lobster Tails

Grilled lobster tails feel like pure island special-occasion food. The tails are usually split so the meat is exposed, brushed with butter or oil, and seasoned simply with salt, pepper, citrus, and sometimes herbs or mild spice.

You will enjoy watching how the meat turns from translucent to opaque white as it cooks, with light char marks and a bit of color on the edges. The texture stays firm but tender when you pull it out at the right time. A squeeze of fresh lemon or lime over the hot lobster makes a big difference. Served with rice, corn, or a small salad, this Bahamian recipe turns a single tail into the star of the plate.

14. Bahamian Recipe for Grilled Fish

Bahamian grilled fish is all about keeping the fish itself front and center. Whole fish or fillets are usually seasoned with a mix of citrus, salt, pepper, and sometimes herbs or peppers, then laid on the grill until the outside has light char and the flesh flakes easily.

I like how the skin crisps in spots while the inside stays moist if you don’t rush it over high heat. You can serve it straight off the grill with a squeeze of lime and maybe a simple sauce on the side. Paired with peas and rice or a basic salad, this Bahamian recipe shows how fresh fish and a hot grill are often enough.

15. Bahamian Recipe for Conch Ceviche

Conch ceviche feels like a sharper, more citrus-focused cousin to conch salad. Fresh conch is chopped into small pieces and marinated for a longer time in lime or lemon juice, often with diced onion, pepper, and tomato mixed in.

The acid firms up the conch and gives it that “cooked” look while it never touches heat. The bowl is full of color—white conch, red and green vegetables, maybe some fresh herbs—and it’s always served cold. Each bite has a strong citrus edge with a firm, chewy texture from the conch. As a Bahamian recipe, it fits perfectly when you want something light, refreshing, and clearly seafood-focused.

16. Bahamian Recipe for Guava Duff

Guava duff is one of those desserts that really feels tied to the Bahamas. It’s typically made by rolling a soft dough around a guava filling, then steaming or boiling it until the whole roll cooks through. Slices show a spiral of dough and fruit, and the guava streaks add both color and sweetness.

It’s usually served warm with a rich sauce, often made with butter, sugar, and sometimes rum or vanilla, poured over the top. The texture sits somewhere between a soft dumpling and a cake. This Bahamian recipe is the kind of dessert that makes people reach for a second slice even when they say they’re full.

17. Bahamian Recipe for Rum Cake

Bahamian rum cake is dense, moist, and clearly built to carry rum flavor in each bite. The cake itself is usually a buttery, close-crumbed cake baked in a ring or bundt pan. After baking, it’s soaked with a rum-infused syrup that seeps into the crumb instead of just sitting on the surface.

The outside sometimes has a slightly glossy look from the syrup, while the inside stays soft and rich. You can taste both the cake and the rum without one completely drowning out the other. Served in small slices with coffee or on a holiday table, this Bahamian recipe feels like a steady, reliable dessert.

18. Bahamian Recipes for Conch Fritters

Conch fritters make it very hard to stop at just one. Chopped conch is mixed into a seasoned batter that usually includes flour, baking powder, onion, peppers, and simple spices, then spooned into hot oil and fried until golden.

The outside turns crisp while the inside stays soft with small pieces of conch and vegetables in every bite. They come out as small, irregular balls or mounds, piled on a plate with a dipping sauce or fresh lemon. They work as an appetizer, bar snack, or part of a larger seafood spread. As Bahamian recipes go, conch fritters are one of the most easygoing and shareable choices you can put on the table.

19. Bahamian Recipe for Mac and Cheese

Bahamian mac and cheese is baked, firm, and easy to cut into neat squares, not loose and saucy like some stovetop versions. The pasta is mixed with a thick cheese mixture, often including evaporated milk and egg, then baked until the top sets and develops browned, slightly crisp edges.

You can lift a square out of the pan and it holds its shape, with visible pasta tubes and melted cheese in every bite. It usually sits on the plate next to peas and rice, meats, or fish. This Bahamian recipe turns a familiar side into a solid, sliceable dish that feels at home on a Sunday or holiday table.

20. Bahamian Recipe for Banana Bread

Bahamian banana bread keeps the same basic comfort you expect from banana bread, but often leans into very ripe bananas and a moist crumb. The batter is usually simple—mashed bananas, flour, sugar, fat, egg, and leavening—then baked in a loaf pan until the top is browned and a tester comes out clean.

Slices show small flecks of banana and sometimes nuts or raisins, depending on the version. The texture is soft but not crumbly, so it slices cleanly for breakfast or snacks. A thick piece with butter or on its own works just as well with coffee or tea. This Bahamian recipe fits easily into everyday baking without needing any special occasion.

21. Bahamian Recipe for Coconut Crèmes

Bahamian coconut crèmes lean toward simple, creamy desserts that focus on coconut itself. They’re usually made with a mixture of milk or cream, sugar, coconut, and eggs or a thickener, then cooked or baked until the mixture sets into a spoonable or sliceable texture.

The top may form a light, delicate skin or gentle golden color while the inside stays smooth. Some versions are portioned into small cups or ramekins, making them easy to serve individually. Each bite brings a clear coconut taste rather than a long list of competing flavors. This Bahamian recipe sits nicely after a seafood or grilled meal when you want something sweet but not heavy with frosting or layers.

22. Bahamian Recipe for  Honey-Rum Grilled Bananas

Honey-rum grilled bananas feel like a dessert you can put together quickly if you already have the grill going. Bananas are usually halved or sliced lengthwise, brushed or drizzled with a mixture of honey, rum, and sometimes butter, then set on the grill just long enough to warm through and pick up light char marks.

The edges soften and the surface start to caramelize slightly as the sugars cook. The fruit becomes softer and sweeter, with the sauce thickening into a glossy coating. Served on their own or over ice cream, they turn a simple banana into something that looks and tastes more deliberate. This Bahamian recipe is a good way to use a ripe bunch without much extra work.

23. Bahamian Recipe for Fire Engine

Bahamian fire engine is a straightforward, filling dish built from canned corned beef and white rice. The corned beef is usually cooked down with onion, tomato, and basic seasonings until it forms a soft, saucy mixture.

I like how it spreads easily over or alongside the rice, with the bright red color from the corned beef and tomato standing out on the plate. Some versions add hot pepper for extra heat, but the base idea stays the same—rice plus seasoned corned beef in one quick meal. It’s often eaten at breakfast or as a late-night dish. This Bahamian recipe is practical, inexpensive, and very much everyday food rather than something saved only for guests.

24. Bahamian Recipe for  Pigeon Peas and Rice

Bahamian pigeon peas and rice is one of those sides that often feels like the main event. Rice is cooked together with pigeon peas, usually in a seasoned liquid that can include tomatoes, peppers, onion, and sometimes coconut milk or salted meats for extra depth.

I like how the finished pot shows reddish or brownish rice, with the peas dotted throughout so every spoonful has both. The grains stay separate rather than sticky, but they carry the flavor of the broth and seasonings. It lands on the plate next to fish, chicken, pork, or stew and quietly ties everything together. This Bahamian recipe is a staple, and it often shows up whenever there’s a larger meal or gathering.