Cooking Conch

This is a basic recipe for cooking Conch; you can then turn it into a number of things. Add cream and vegetables and make a great casserole. Add more pepper rice and beans and a cheap balanced meal! 

o     2 pounds conch, about 10

o     Half-cup lime or lemon juice.

o     3 tablespoons olive oil

o     2 ounces salt pork cut into half-inch cubes (salted pig tail is used on the islands)

o     In a cheesecloth, a bunch of parsley, thyme and celery leaves, 3 basil leaves, one whole fresh hot pepper and a bay leaf.   This provides flavor without becoming part of the dish.

o     2 cloves garlic

o     2 scallions, chopped using the green and white parts.

o     Half-teaspoon cinnamon if preferred

o     Salt, freshly ground pepper to taste.

o     Juice of 1 lime or lemon.

 

Put the conch in the lime juice and marinate for several hours.

Drain, rinse and beat thoroughly to tenderize.

Cut into pieces and put into a saucepan, cover with water and simmer until tender. About an hour. Depending on the freshness of the Conch.

Let the liquid reduce a little at the end.

Heat the olive oil in a heavy covered casserole.

Add the salt pork, and a cheesecloth of herbs, garlic, scallions, cinnamon, if desired, and add the conch and its cooking liquid. Cover and simmer for 15 minutes.

Remove and discard the herbs add the limejuice and serve.

 

The famous Conch soup is with coconut milk -- I will be putting in that recipe next!  Stay tuned.

[Our thanks to Tanya, owner of Twisted Tanya's, for permission to reprint some of her most popular recipes]
 

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