Lima is a city of fish eaters. The advice is to eat the freshest fish of the day. But, what is it? Usually, the waiter explains that it is a local white-fleshed fish. Here is list of some of the fish I’ve seen served in restaurants here in Lima. I’m not a fisher so most of my research is from the worldwide web and my local subject matter experts (who are better than Google!). Also useful sites were the FAO and this blog.
Here in Nassau, when I asked people to tell me about the national foods of The Bahamas, this is what they told me about:
Peas and rice: Rice with a pulse — from green peas, beans, lentils, etc. They even have “corn and rice” but the important thing is to get some peas and rice. I would hear people talking about it on the streets. It’s a vital part of the day.
Baked macaroni: or “mac and cheese” which is addictively delicious. It’s pasta, cheese, and a touch of jalapenos, baked with cheese on top. It can be cut like cake. Yum oh.
Cracked conch: is deep fried conch.
Johnny cakes: like corn bread but less corny.
Souse: a soup to use for dipping your johnny cakes. You can add the spicy sauce as well.
Grouper: fish — baked, boiled, steamed, and cracked (deep fried).
Fish stew (tuna) and grits: anything with grits (when it’s a ground meat sauce, then it’s called “Fire Engine” which is classic comfort food. Even for breakfast. See photo above.
Lobster: warm water spiny lobster tails. Popular in every way.
Chicken in da bag: deep fried chicken.
The food in the Bahamas reminded me of foods of the American South. Comforting and hearty.
And one drink was mentioned to me.
Sky juice/gully wash: rum, coconut, and condensed milk. Too sweet for me.