Catching conch

When we arrived on shore, we fared substantially better; in fact, the highlight of our shore excursion was the food.  Potter’s Cay is nestled under the bridge and hosts tons of food stands.  We ate at McKenzie’s – the conch salad was very good (tomatoes, peppers, onions, lime, lemon, and orange - the citrus does the cooking); the cracked conch was especially good and the rice was quite flavorful; the cole slaw, however was a salty mess.  We picked up a virgin pineapple coconut daiquiri (aka pina colada) down the road and headed back to the ship, but not before stopping to get a chilled coconut and some conch fritters (essentially conch hush puppies). 

Nassau is a colonial port city turned tourist trap due to the subtropical climate. They say they are 85% chocolate and 15% vanilla; the majority of the chocolate seem to occupy spaces that not only lack modern conveniences but are inaccessible to the ammenites that attract so many to the island. Like so many other former slave colonies in the tropics, the Bahamians are both resilient and creative resulting in a local cuisine that is truly exceptional.