The Bahamian kitchen lets the heart of friends of sea food and fish beat faster, because there you can find cooked "crawfish", that a characteristically Bahamian cookbook calls a "cousin of the Maine lobster" and the steamed Grouper or grilled shark steak (especially tasty , "Lemon Shark"). Everything is on the menu, what lets the water run into the mouth.
If you want the original Bahamian kitchen, you should avoid all restaurants in downtown Nassau, Freeport and Lucaya. There you will find common good food, but the meals are more adapted to an average American taste than it could be an impression of the countries methods of cooking.
Meat usually got imported from the United States. Vegetables, fish, poultry, seafood are out of country's own production and fresh in the pot. Throw away your European ideals about what can be combined in a pot and order a meal tasting by papaya or pineapple.
The use of spices tends into a sharp direction, but you should not expect that you will spit fire afterwards. For seafood you should order in respest of the specific seasonal aspects to take care that it is prepared freshly. For example Lobsters get fished from April to August and are fresh on the table at that time. Moreover, it is worth it, to try local peculiarities, such as sheep meat on Long Iceland or pineapples on Eleuthera.