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
Half-cup lime or lemon juice.
tablespoons olive oil
o 2 ounces salt pork cut
into half-inch cubes (salted pig tail is used on the islands)
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.
scallions, chopped using the green and white parts.
o Half-teaspoon cinnamon if preferred
freshly ground pepper to taste.
of 1 lime or lemon.
conch in the lime juice and marinate for several hours.
rinse and beat thoroughly to tenderize.
into pieces and put into a saucepan, cover with water and simmer until tender.
About an hour. Depending on the freshness of the Conch.
liquid reduce a little at the end.
the olive oil in a heavy covered casserole.
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.
and discard the herbs add the limejuice and serve.
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]