Crack Conch with pigeon peas and rice is a traditional dish in the Bahamas, which will leave you wanting to come back for more.

Photo @Wherethefoodis

Here’s a good recipe from TasteTheCaribbean.eu:

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

Method

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.