Dish

Crack Conch with Peas and Rice

The conch is pounded and then battered with a mixture of flour, salt, and pepper before being fried until golden brown. The peas and rice are cooked with coconut milk, thyme, and onions to give them a rich and flavorful taste. The dish is typically served with a side of coleslaw or potato salad.

Cuisine of the Americas› Caribbean cuisine› Bahamian cuisine

Seafood› Mollusk Dish› Sea Snail Dish

Origins and history

Crack Conch with Peas and Rice is a traditional Bahamian dish that has been enjoyed for generations. The dish is believed to have originated from the African slaves who were brought to the Bahamas during the colonial era. They used the ingredients that were available to them to create a dish that was both filling and flavorful. Over time, the dish has become a staple in Bahamian cuisine and is now enjoyed by people all over the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of Crack Conch with Peas and Rice, with some recipes calling for the addition of spices such as cumin or coriander. Some recipes also call for the use of coconut oil instead of vegetable oil for frying the conch.

Presentation and garnishing

The dish is typically served on a large platter with the conch arranged in the center and the peas and rice surrounding it. The dish is garnished with fresh herbs such as parsley or cilantro.

Tips & Tricks

To ensure that the conch is tender, it should be pounded with a meat mallet before being battered and fried. It is also important to use fresh conch for the dish, as older conch can be tough and chewy.