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Bahamian cuisine is never, ever bland. One could characterize it as spicy, subtle and uniquely flavoured. Although many ethnicities have shaped the local dishes, the strongest influence would be South American.

Seafood and fresh fish are the staples of the Bahamian diet. The Conch is a large type of ocean mollusc that has firm, white meat and is best enjoyed uncooked with lime juice and spices. Favourites also include the Bahamian Rock Lobster (a spiny variety without claws) and land crabs. A popular brunch is boiled fish served with grits. Fish stew is another local specialty and most dishes are accompanied by peas and rice. The traditional Souse soup is made of water, onions, lime juice, celery, peppers and meat (usually chicken, sheep's tongue, oxtail or pigs' feet). The Bahamian Johnny Cake resembles cornbread.

Bahamians love their tropical cocktails. Bars covet their own special rum punch recipes. Another refreshing drink is coconut water blended with sweet milk and gin. Kalik, the local beer, has a light and wheaty taste. There is also a drink called Switcher made with native limes. Cascarilla bark grown in a few Out Islands is used to flavour Campari and Vermouth.