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Duff is a Bahamian cuisine dessert dish made with fruit (especially guava) in a dough. [1] Fruit is folded into the dough and boiled, then served with a sauce. Ingredients include fruit, butter, sugar, eggs, nutmeg, cinnamon, cloves, flour, rum, pepper, and baking powder. Duff is also an English term for pudding.
Peas are used in various soups, including a soup made with dumplings and salt beef. Souse is a soup usually made with chicken, lime, potatoes and pepper, [3] and if made with fish is called boiled fish. [13] These soup dishes are usually served with Johnny cake or grits, often for breakfast or as a post-hangover meal. [13]
Switcha is a beverage made with native limes [1] [2] [3] or lemon, water and sugar made in The Bahamas and is also a part of Turks and Caicos Cuisine. [4] It is a traditional accompaniment of duff. [4] A version of the beverage won the 5th Winterfest White Party in 2011. [5] Switcha is also a brand of lemon-lime flavored beverage made in Nassau ...
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A characteristic seasoning for the region is a green herb-and-oil-based marinade called sofrito, which imparts a flavor profile which is quintessentially Caribbean in character. Ingredients may include garlic, onions, Scotch bonnet peppers, celery, green onions, and herbs like cilantro, Mexican mint, chives, marjoram, rosemary, tarragon and thyme.
Mannish water (goat soup) Mutton soup; Pepperpot soup; Pumpkin soup, made with pumpkin or butternut squash, chicken, chayote (locally known as cho cho), and various other vegetables depending on the region. Red peas soup, made with kidney beans, pigstail, beef or chicken, tubers such as coco, yam, potato and sweet potato, vegetables and spices.
Conch, especially in fritter form, has been widely consumed in The Bahamas since the settlement of the islands by the Lucayan people although the increasing harvest of juvenile conches has negatively impacted their population. [2] The dish is popular in Bahamian restaurants and was described by Time as "the Bahamas' own original fast food". [3]