Conch with Peas and Rice

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Because the Bahamas are an island nation, culinary differences between the islands do occur. Not surprisingly, seafood is a staple, with the conch, a sea snail, being part of the National Dish. It can be prepared and served in a number of ways, even raw like ceviche. Spices and fresh fruit, grown locally, also feature heavily in the cuisine.

 Ingredients

  • 1 1b conch

  • 1 1b prepared tempura batter

For the Tempura batter

  • 2-4 cups water

  • 1 lb flour

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 fresh thyme 1 egg (beaten)

For Bahamian Peas and Rice

  • 1 cap pigeon peas

  • 1 1/2 cups of rice

  • 1 medium onion, diced

  • 1/2 cup tomato paste

  • 1/2 small ripe tomato, chopped

  • 2 slices bacon or salt pork diced

  • 2 tsp fresh thyme

Directions

Conch Preparation:

  1. Use lime and water is to clean the conch and get rid of the fishy smell

  2. Tenderize conch by pounding it with a mallet.

  3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.

  4. Deep fry at 350-375 F until golden brown.

 Tempura batter Preparation:

  1. Mix the flour, beaten egg, seasonings, and water into a pasty batter.

  2. Add the water slowly since the batter should be of a paste-like consistency.

Peas & Rice Preparation:

  1. Fry bacon or salt pork in a large pan with a tight-fitting lid.

  2. Add the onion, pepper, tomato, tomato paste, and thyme, then add the peas, salt, and pepper to taste.

  3. Add 3 cups of water to the mix and bring to a boil.

  4. Add rice and stir.

  5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.

 

Recipe from http://caribbean1st.info