Vol. 09 — Conch, Rum and Turquoise
The Bahamas
From Nassau to the Out Islands
Standfirst
Seven hundred islands scattered across turquoise water — and a kitchen built on conch, seafood, tropical fruit and rum. The Bahamas cooks slowly, with the ocean always at the door.
Chapter One
A country built on conch
In the Bahamas, conch is more than a shellfish — it is a habit, a livelihood and a small ceremony. Cracked open at the water's edge and worked into salad with lime, tomato, onion and bird pepper, then piled onto plates with a stack of johnnycakes. Or fried into golden fritters, served with rum punch as the sun starts to fall.
Beyond conch, the table brims with the day's catch — grouper, snapper, spiny lobster — cooked simply and eaten slowly, with a bowl of peas and rice and a wedge of fresh mango on the side.
In the Bahamas, the sea is not a view — it is the pantry.
Chapter Two
Island afternoons
Fresh seafood, tropical fruits and colourful island recipes celebrate the laid-back rhythm of the Bahamas and its vibrant food culture.
Poster — Nassau
Poster — Exuma
Apron — Eleuthera
The Collection
The Bahamas Collection
Conch salad, cracked conch, grouper, guava duff and rum punch — the whole turquoise-blue rhythm of the Bahamas, illustrated in a single composition.
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