1. Combine conch with chopped vegetables.
2.
lace bell peppers, onions, and conch in a food processor; pulse
about 1 pound total), cut conch into strips and feed through
o a boil.
Add conch to the pot. Reduce heat
Wash, drain and dice conch.
Cook bacon.
Saute onion in bacon fat.
Pour all ingredients in Dutch oven to cook with 2 quarts of water for 3 1/2 hours or until done.
Season with hot sauce or Worcestershire sauce.
immer.
If using defrosted conch meat, add now and cook
Clean and pound conchs.
Slice very thin or dice very small. In bowl, sift together flour, baking powder and salt.
Make a well in the center.
Combine egg with milk and gradually add to center of flour mixture.
Blend gently to make a smooth batter.
Mix conch in batter; fry in deep fat.
Grind conch or chop finely.
Mix remaining ingredients together.
Heat fryer oil.
Place mixture by spoonful into oil. Cook until golden brown.
Serve with cocktail, tartar or honey mustard sauce.
sp black pepper.
Pound conch with a rolling pin until
aste like consistency.
Cut conch/crayfish into thumb-sized pieces
Pound conch until tender.
Soak in lime juice.\tCut into pieces.
Put vegetables and salt into pot with enough water to cover generously.
Simmer until nearly done.
Add spices (to taste) and conch;
cook until all is tender.
Serve with Johnny Cake or fresh, hot Bahamian bread.
lakes.
Mix in the conch meat, onion, red & yellow & green
inely mince or grind the conch meat.
Sift the flour
Grind conch fine.
Chop up pepper, tomato and onion.
Beat eggs well.
Mix these ingredients, adding salt, black pepper and flour. Form into fritters; roll in cracker meal and fry in hot shortening until a delicate brown.
Serve with French fries, lime wedges and hot sauce.
Tomato catsup is a favored condiment for this dish also.
Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Pound the conch meat with a mallet until
Combine all of the ingredients with enough milk for the mixture to hold its shape.
Form into fritters and fry at 350\u00b0 until golden.
Note that round fritters (small) should have a thicker batter than flat fritters.
Check amount of milk.
Serve with hot sauce of your choice.
Cooking time is approximately 20 minutes for full recipe.
ashed thoroughly. Smell individual conch and ensure no stinky smell.
Pound conch and cut into small pieces.<
Mince or grind conch.
In olive oil saute onion, garlic and green pepper until soft but not browned.
Add bay leaves, tomato sauce and ground conch.
Cook about 30 minutes.
Add water and remaining seasonings.
Bring to a boil.
Reduce to simmer.
Cook about one hour or until conch is tender and beginning to thicken. Add potatoes; cook 10 minutes or until tender.
For additional thickening, mash some of the potatoes against side of saucepan. Adjust seasonings to taste.
Add Tabasco.
Yield:
8 cups or 4 to 6 servings.