BEST of Bahamas food : Crack Conch with pigeon peas and rice !
Read our previous posting: “Best of Azerbaijan food: Lamb Pilaf (Plov)!”
Crack Conch with pigeon peas and rice is a traditional dish in the Bahamas, which will leave you wanting to come back for more.
Here’s a good recipe for crack conch from TasteTheCaribbean.eu:
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
Crack Conch Preparation:
Use lime and water to clean the conch and eliminate the fishy smell.
Tenderize conch by pounding it with a mallet.
Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.
Deep fry at 350-375 F until golden brown.
Tempura batter Preparation:
Mix the flour, beaten egg, seasonings and water into a pasty batter.
Add the water slowly to achieve a paste-like consistency.
Peas & Rice Preparation:
Fry bacon or salt pork in a large pan with a tight-fitting lid.
Add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
Add 3 cups of water to the mix and bring to a boil.
Add rice and stir.
Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.
Read our related posting: “Bahamas, 3000 islands Caribbean playground!”
Read our next posting: “Best of Bahrain food: Machboos Dijaj!”
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