Conch is a major staple in the Turks and Caicos diet, with conch aplenty in the islands’ shallow waters and the world’s only conch farm. Local restaurants use conch provided by area divers, but the conch farm exports at least 13,000 pieces of conch meat a week to high-end restaurants in New York and Miami, such as Le Bernardin and Nobu. If you can find conch at your local grocer and want a true taste of the Turks and Caicos, try these recipes:
1. Conch Salad:
- Fresh conch
- Fresh cilantro, chopped
- Onion
- Red and green pepper
- Garlic clove
- Lemon
- Crushed red chili pepper or Scotch bonnet pepper
- Salt/Pepper
- Extra virgin olive oil
Combine all ingredients, adding lemon juice last to taste. Serve with large plantain chip.
__** 2. Cracked Conch:**
- Pounded conch, very thin
- 2 eggs
- 1 c. milk
- Bread crumbs or flour
- Extra virgin olive oil
- Salt/pepper
- Lemon, if desired
Heat oil in pan. Dip pounded conch in beaten eggs, then flour on both sides. Place in oil, just one minute on each side. Squeeze fresh lemon, if desired. Serve with tarter or cocktail sauce.
** 3. Curry Conch:**
Sauce:
- Butter
- Curry powder
- Garlic, finely chopped
- Onion, finely chopped
- Double cream
- Salt/pepper
Heat butter and curry powder in pan for 2 min. Add other ingredients until well combined.
Other ingredients:
- Pounded conch, cut julienne style
- Onion
- Garlic
- Potatoes
- Carrots
- Red/green peppers
Sauté conch with garlic and onion. Add already prepared curry sauce. Add pre-cooked potatoes and carrots. Serve garnished with a basil leaf.
