Crack Conch (Crayfish) With Peas and Rice |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This dish is the national Dish of the Bahamas! 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. Ingredients:
1 lb conch or 1 lb crayfish |
1 lb prepared tempura batter |
for the tempura batter |
2 -4 cups water |
1 lb flour |
1 teaspoon black pepper |
1 teaspoon garlic powder |
1 fresh thyme |
1 egg (beaten) |
for bahamian peas and rice |
1 cap pigeon peas |
1 1/2 cups rice |
1 medium onion, diced |
1/2 cup tomato paste |
1/2 small ripe tomato, chopped |
2 slices bacon or 2 slices salt pork, diced |
2 teaspoons fresh thyme |
Directions:
1. 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.
2. Cut conch/crayfish 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.
3. Fry bacon or salt pork in a large pan with a tight-fitting lid.
4. Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
5. Next, add 3 cups of water to the mix and bring to a boil.
6. Next, add rice and stir. Cover and cook on medium heat for about 30.
7. minutes or until rice is tender and water is absorbed.
8. Serve with the conch/crayfish.
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