Carnation Cream mixed with 2 percent milk
Seasoned flour or seasoned bread crumbs
To begin, conch must be pounded until thin and tender. Cut conch into strips. Dip pounded conch into cream and milk mixture, making sure it is completely covered. Dip again into seasoned bread crumbs or seasoned flour, once again making sure that all areas of conch are covered. In a heated frying pan, fry strips of conch for approximately 2-3 minutes a side, until golden brown.
Serves 1 (Note that one conch is one serving, therefore to serve more than one person, add conch accordingly).
When frying conch oil is preferred, however butter may be used as well.
Peas and Rice
|1 small onion||1 small sweet pepper|
|1 tbsp cooking oil||2 strips cooked bacon|
|2 tbsp tomato paste||Three or four sprigs of fresh thyme|
|Salt and red pepper to taste||1 tsp browning (Kitchen Bouquet-optional)|
|1 chopped fresh tomato (optional)||1 large can of regular pigeon peas or pigeon peas in coconut milk|
|2 cups uncooked long grain white rice||3 cups water|
Dice onion and sweet pepper. In a hard-bottom pot heat up oil and fry onion, sweet pepper, and bacon along with the thyme. Stir in tomato paste, add salt and pepper to taste (and optional browning and chopped tomato). Add the pigeon peas and stir well, add water and bring to a boil. Season to taste. Add the rice until it is about an inch and a half below the water line. Stir well, lower the stove to medium with pot uncovered. While the pot is simmering, stir at regular intervals. When the rice has absorbed most of the water, turn the stove to low heat and cover the pot. Leave to steam until fully cooked. Enjoy with meat or fish.
Back To Table of Contents