RPCookin
Executive Chef
You left out fritters and chowder!
Actually fritters are not as common, and chowder is less so. Only one place we ate regularly offered conch chowder, and even that wasn't every day. I did have chicken and conch souse (in the Bahamas, souse is a brothy soup), which was excellent.
Also peas and rice (that's pigeon peas) is the national side dish. It is made in a number of variations. My favorites were pumpkin and rice and conch and rice.
The perfect Bahamian dinner at Max's Conch Bar, Long Island, Bahamas:
Appetizer: Breadfruit chips with a cup of Gary's conch salad (chips and salsa Bahamas style)
Entree: Grilled wahoo or grouper with peas and rice and kalaloo (or if it's available, try Liz's stuffed breadfruit or pumpkin funny instead of the peas and rice)
Dessert: Liz's fabulous carrot cake.
And of course, ice cold Kalik (beer) to keep your throat from drying out.