This week I plunged into the B’s, diving straight into the warm, briny waters of the Bahamas. For a country so small, what a doozy it turned out to be. As it turns out, Brussels is nothing like Nassau, and ingredients that are commonplace in the latter are well nigh impossible to find in the former. After much careful substitution, reading and strategising, I bring you my unique twist on a classic Bahamian dish: deep-fried conch. I warn you – it’s not for the weak-willed or for those scared of strange seafood. It’s served with a less daunting staple of the island chain, rice and beans – or ‘rice and peas’ as it’s known in the Bahamian dialect.