Conch is a staple in the Bahamas. In addition to this excellent steamed conch entree, Bonefish Folley’s at Old Bahama Bay, West End, Grand Bahama, serves up awesome conch chowder, conch fritters and other Bahamian delicacies. Many thanks to Chef Yolande Joseph for sharing!
Recipe provides 2-3 servings
- 2 fresh conch (cleaned)
- 1 medium yellow onion (chopped)
- 1 stick celery (chopped)
- 3 tbsp. tomato paste
- 2 cups of water
- 1 tsp. green bell pepper
- 1 ea carrot chopped
- ½ tsp. dry oregano
- 1 tsp. dry thyme
- ½ tsp. salt
- ½ tsp. ground black pepper
Tenderize the conch by bruising with a meat tenderizer malt.
In a medium pot, bring 2 cups of water to a boil, then add fresh conch. Cover and boil for 10 minutes. Shut off heat and leave conch in water.
Sauté onions, celery, peppers and tomato paste.
Drain and reserve the liquid from the conch. Add the conch to the sautéed vegetables and continue to sauté until the conch is lightly caramelized, then add the reserved liquid, herbs, salt and pepper. Simmer for 10-15 minutes.
Serve with white rice and cole slaw.