PROVIDENCIALES, TCI — When it comes to Bahamian cuisine, the keyword is conch (pronounced CONK.) It’s a mollusk, not unlike oysters, mussels or clams – though these snail-like creatures take shelter inside the recognizable coral-colored shells with the spire. You know the ones. And yes, you can you hear the ocean if you put it up to your ear and listen.
Conch is the name of the specialty game here in Provo, as the locals call it. Fried conch. Conch fritters. Conch chowder. Conch ravioli. I tried it all, including the quintessential dish of the island: Conch salad. It’s a veritable ceviche with diced peppers and I was expecting the consistency of poke or sashimi. Conch is tougher though, more akin to octopus or cuttle fish. This one was prepared like pico de gallo. Not bad. We also loved the conch chowder, a hearty tomato-based soup with chunky conch and carrot.