Caribbean National Dishes: Bahamas - CRACKED CONCH WITH RICE AND PEAS

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

Now that you have all the necessary ingredients together to make the Bahamas national dish, you can go ahead and follow the simple step by step directions below to make some delicious cracked conch with rice & peas! DIRECTIONS: Conch Preparation:

1. Use lime and water is to clean the conch and get rid of the fishy smell

2. Tenderize conch by pounding it with a mallet.

3. Cut conch into thumb-sized pieces then pour the tempura batter over the conch to cover each piece.

4. Deep fry at 350-375 F until golden brown.

Tempura batter Preparation:

1. Mix the flour, beaten egg, seasonings and water into a pasty batter.

2. Add the water slowly since the batter should be of a paste like consistency.

Peas & Rice Preparation:

1. Fry bacon or salt pork in a large pan with a tight-fitting lid.

2. Add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.

3. Add 3 cups of water to the mix and bring to a boil.

4. Add rice and stir.

5. Cover and cook on medium heat for about 30 minutes or until rice is tender and water is absorbed.