Only those with an allergy to shellfish should contemplate leaving the Bahamas without sampling conch, the islands’ national dish. The chunky white mollusk yields, with considerable resistance, a tender meat that is eaten in a variety of ways. Raw conch marinated in lime juice and a hot pepper sauce forms the basis of conch salad. Alternatively, the shellfish adds the robust foundation to a delicious chowder or stew, or can be battered and fried for the ubiquitous cracked conch.
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