Conch: Bahamas’ Independence Signature
This week, our neighbour The Bahamas, celebrates its 40th anniversary of Independence. As some know, the Common-wealth of The Bahamas is also the kingdom of conch in the Caribbean. The conch grows at sea in beautiful shells and the extracted meat can be eaten raw or cooked.
Bahamians use the meat as a staple for salads, fritters, chowders, gumbos and a variety of other culinary creations. Today we feature the easy-to-make, popular and delicious conch salad from the kitchens of Breezes Resort & Spa, Cable Beach near Nassau with master chef Nigel Clarke.
Bahamian Conch Salad
1lb conch meat
1 large onion chopped
1/4 cup green pepper diced small
1/4 cup red peppers diced small
1/4 cup yellow pepper diced small
1/4 cup celery stalks diced small
1/4 cup cucumber diced small
1/4 cup tomato seeded and diced small
2 ounces fresh lime juice
2 ounces wine vinegar
1 ounce olive oil (optional)
1/2 tsp salt
1/4 tsp pepper (chili)
– If you require more spice pepper sauce may be added.
– A little bit more or less of any ingredient based on your preference is OK.
Chop conch into 1/2-inch pieces, then combine with all ingredients and stir well. Keep refrigerated until ready to serve.
It’s best to allow to sit for at least three to four hours before serving as it is usually more flavourful when all the ingredients are properly marinated.