My recipe for Conch Fritters. If you are not able to get Conch you can use Crab, Lobster or Fish.
2 med. conch, clean & remove skin
½ small sweet pepper
1 small onion
1 stalk celery
1 cup milk
2 T. tomato paste
1-1/2 t. baking powder
1-1/4 cups flour
1/2 t. black pepper or red pepper flakes
1 t. salt
1-1/2 t. Thyme
Note: If using Lobster or Fish, cook it first.
Put conch, sweet pepper, onion & celery through a meat grinder. You can also dice it fine, which is what I do. Mix dry ingredients, add wet ingredients to make a batter. Drop batter by tablespoon into hot oil and fry, turning once for approx.10 min. or until golden.
Serve with cocktail sauce:
½ c. ketchup, ½ t. Mayo, 1 t. hot sauce, tbs.lime juice, mix & serve.
Bahamian Peas and Rice
- 1 tablespoon vegetable oil
- 4 slices bacon, cut into 1/2 inch slivers
- 1 medium onion, finely chopped
- 2 teaspoon fresh thyme
- 2 1⁄2 teaspoons salt (or to taste)
- 1⁄2 teaspoon black pepper (or to taste)
- 2 - 3 tablespoons tomato paste
- 3 1⁄2 - 4 cups water (or more)
- 2 cups white rice
- 2 16oz can pigeon peas
In a saucepan, on medium heat,fry down the bacon in the oil. Add the chopped bacon and fry until crisp. Add onion and fresh thyme and saute until soft. Mix in the tomato paste and cook on low until caramelized. Add white rice and stir to coat with tomato mixture. Add peas and mix. Turn heat up to medium and slowly add water. Bring to a simmer and then turn the heat to low with lid slightly ajar on the pot. Cook for 25 minutes. Turn off heat, secure cover and let sit for another 10 minutes. Ready to serve!
1. Us a little less water that what is called for on the package of rice.
2. Rinse the Pigeon Peas before adding to the pot.