How to cook Crack Conch with Rice (The Bahamian dish)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch can provide a crisp texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and water can be used for a lighter batter.

Tenderize the conch by pounding it with a meat mallet until thin.

Mix flour, black pepper, garlic powder, and fresh thyme in a bowl.

In another bowl, whisk the egg and water together until combined.

Dredge the conch in the flour mixture, then dip into the egg mixture, and finally coat with the flour mixture again.

Heat vegetable oil in a deep skillet over medium-high heat until shimmering.

Fry the conch in batches until golden brown and crispy, about 3-4 minutes per side.

Remove the conch and drain on paper towels to absorb excess oil.

In a pot, bring water to a boil and add rice with a pinch of salt.

Cover and reduce heat to low, cooking rice until tender and water is absorbed, about 15-20 minutes.

Fluff the rice with a fork and stir in tomato paste, onion, bacon, and pigeon peas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens