National Dish

Bahamas national dish is Cracked Conch, it’s served ’scorched’ (scored) and raw in lime juice or cracked (dipped in cracker crumbs, then fried). Authentic Bahamian cuisine

This delicious crayfish which the locals call the queen of conch is the only type of fish that incorporates special Bajan seasonings.

Bajan seasonings used in the caribbean, is a wet rub of garlic, thyme, onion, marjoram and pepper, it is used on all meats and fish. You can rub this seasoning in dry for frying or add lime juice and oil to make a wet rub.

Cracked Conch is usually prepared and served with optional side dishes such as potatoe salad, cole slaw, macaroni and cheese or fried plantains macaroni & cheese, cole slaw, potato salad and plantains.

Conch, (pronounced conk, with a hard “k”). A mollusk, you will find conch served everywhere both cooked, (usually deep fried.

Conch is a giant sea snail. Its flesh looks and tastes more like a chewy scallop. It is served everywhere and eaten in many different ways For Instance, Conch Stew, Fried Fritters, Steamed Conch, Cracked Conch, Conch Salad, Scorced Conch or you can even try eating it raw.

Recipe

Crack Conch with Peas and Rice

Ingredients

1 1b conch
1 1b prepared tempura batter

For the Tempura batter
2-4 cups water
1 lb flour
1 tsp black pepper
1 tsp garlic powder
1 fresh thyme
1 egg (beaten)

For Bahamian Peas and Rice

1 cap pigeon peas
1 1/2 cups of rice
1 medium onion, diced
1/2 cup tomato paste
1/2 small ripe tomato, chopped
2 slices bacon or salt pork diced
2 tsp fresh thyme

Instructions
Conch Preparation
Lime and water is used to clean the conch and retard the fishy smell. Because the conch is already salty,
Bahamians do not use seasoning salt to season the conch. Tenderize conch by pounding it with a mallet.

Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.

Tempura batter Preparation
Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.

Peas & Rice Preparation
Fry bacon or salt pork in a large pan with a tight-fitting lid. Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.

Next, add 3 cups of water to the mix and bring to a boil. Next, add rice and stir. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.
(serves 4-6 persons)