The Abaco Inn’s (Tan Your Toes in the Abacos) cuisine has a reputation throughout the Abacos as one of the finest dining experiences in the Out Islands. Here’s one of the Inn’s signature recipes using conch, a Bahamian staple.
Abaco Inn Conch Curry
- 2 pounds pounded and shredded conch
- 2 large onions – diced
- 2 green Peppers – diced
- 2/3 chopped garlic cloves
- 1 tablespoon of Madras curry powder
- 1 teaspoon of cardamom powder
- 1 teaspoon of ground cumin
- 1 chopped apple
- 1 can coconut milk
- ½ cup grated coconut
- 1 cup chopped pineapple
- Handful raisins
- Chopped chiles (jalapeños)
- Seasoning – chicken or veggie base
- 2/3 cubed potatoes
- 2/3 cubed carrots
- 2/3 cubed celery
- ½ tablespoon of chicken, vegetable or fish base – (Knorr seasoning or Goya seasoning are good)
- Salt & pepper to taste
- Sauté onions, garlic, and peppers until soft. Mix in the curry powder, cardamom and cumin. Pour in stock, cover and simmer for about 30 minutes
- Add the remaining ingredients except the conch. Add water if the ingredients are not fully covered. Simmer until almost tender. Add the conch. When conch is cooked, let mixture sit. Curry is best made the day before.
- Serve over white rice and with a crispy poppadom (available in speciality stores)
Once you’re ready to enjoy your current, load up the following slide show to almost feel as though you’re enjoying it in Abaco!
Created with Admarket’s flickrSLiDR.
[fb-like]