The Conch (pronounced as “konk”) is one of the popular delicacies in the Bahamas. Its a mollusk with white tender meat that is cooked in a variety of ways including conch stew, conch chowder, conch salad, scorched (raw washed with lime juice and salt water topped with onions and tomatoes and lots of pepper), and the popular deep fried conch fritters.
Simple to Make
If you’re keen to try making this delicacy at home, here is a standard ingredient list and a few simple pointers to start you on your way:
- 8 oz pre-tenderized conch (you can find this at any local dock, including seafood stalls at Potter’s Cayand Montague Fish Market)
- 10 tbsp fresh lime juice
- 5 tbsp fresh orange juice
- 1 ripe tomato, diced
- 1/4 cup diced onion
- 1 cucumber peeled, seeded and diced
- 1/2 cup bell peppers (any color), diced
- 3 hot peppers (local goat peppers or jalapeño peppers), minced
- Salt and pepper to taste
- Wash conch with a mixture of lemon, salt and water.
- Clean the conch, remove slime, and cut into small cubes.
- Place in mixing bowl with remaining ingredients.
- Cover and let the conch and vegetables marinate in refrigerator for 15 minutes.
- Mix and serve.
To really make this experience sublime (and authentic), we recommend pairing your Bahamian conch salad with a refreshing swish of local Bahamian beer such as Kalik or Sands, or “sky juice”, a mixture of coconut water, ice, sweet milk and gin:)