1. Combine conch with chopped vegetables.
2.
sage, thyme, parsley, oregano, salt, cracked and cayenne peppers. Stir to
about 1 pound total), cut conch into strips and feed through
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.
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
lakes.
Mix in the conch meat, onion, red & yellow & green
sp black pepper.
Pound conch with a rolling pin until
lace bell peppers, onions, and conch in a food processor; pulse
Mix ingredients and serve cold.
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.
ot) over high heat, bring conch and 8 cups water to
Pound and dice conch.
Fry bacon, saute onions, add conch and all other ingredients except the milk.
Simmer for one hour, add milk and heat.
In small amount of olive oil, saute garlic until soft but not brown; remove.
Combine pepperoni, onions, peppers, tomatoes, tomato paste, oregano, basil, parsley, salt and pepper and water. Simmer 1 hour.
Use food processor to break up tissue and chop conch into small pieces.
Add conch, shrimp, potatoes, okra and cook another hour, or until done.
Do not overcook.