EXTREME FOOD SHEEP TONGUE! THEN MORE SUTTLE; COCONUT TART & CONCH FRITTERS A FAREWELL TO THE BAHAMAS

Start by preparing the conch by cleaning and chopping it into small pieces.

In a bowl, combine 1 cup flour, 1/2 cup cornmeal, 1 chopped onion, 1 chopped bell pepper, 2 minced garlic cloves, 1 beaten egg, 1 teaspoon baking powder, and seasoning to taste.

Add water gradually until the mixture reaches a thick batter consistency.

Heat oil in a deep pan over medium heat.

Scoop spoonfuls of the batter and carefully drop them into the hot oil.

Fry until golden brown on both sides, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Equipment Needed

Dietary

Allergens