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Conch, a large tropical mollusk (sea snail) with firm, white flesh, is the national dish of the Bahamas. [2] Conch can be prepared in a number of ways: served raw with lime juice, raw vegetables and even fruit called conch salad. It can be steamed, stewed, deep-fried ("cracked conch" or conch fritters), used in soups (especially conch chowder ...
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]
Conch is indigenous to the Caribbean and West Indies. Conch is particularly popular in the Bahamas, Turks and Caicos, and Jamaica. [8] In Bahamas, conch is often cooked into fritters. In Jamaica conch is eaten in stews and curries. In the Dominican Republic, Grenada, and Haiti, conch is commonly eaten in curries or in a spicy soup.
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The Bahamas (/ b ə ˈ h ɑː m ə z / ⓘ bə-HAH-məz), officially the Commonwealth of The Bahamas, [13] is an island country within the Lucayan Archipelago of the Atlantic Ocean.It contains 97% of the Lucayan Archipelago's land area and 88% of its population.
Zimmern travels to Puerto Rico where the flavors of the food tell the history of the island, from the deep-fried treats brought in by Africans to the roasted pork made popular by the Spanish. He tries a variety of traditional foods, including a stew made with different parts of a pig. 47 (10) June 16, 2009 Survival Special
Today's NYT Connections puzzle for Tuesday, January 28, 2025The New York Times
These days, we often hear about the importance of failure and the role it may play in launching or advancing our careers. It seems, after eons of lambasting people for even the most miniscule...