Crack Conch (Crayfish) With Peas and Rice
This dish is the national Dish of the Bahamas! Bahamas national dish is Cracked Conch, it’s served ’scorched’ (scored) and raw in lime juice or cracked (dipped in cracker crumbs, then fried). Authentic Bahamian cuisine This delicious crayfish which the locals call the queen of conch is the only type of fish that incorporates special Bajan seasonings. Bajan seasonings used in the caribbean, is a wet rub of garlic, thyme, onion, marjoram and pepper, it is used on all meats and fish. You can rub this seasoning in dry for frying or add lime juice and oil to make a wet rub. Cracked Conch is usually prepared and served with optional side dishes such as potatoe salad, cole slaw, macaroni and cheese or fried plantains macaroni & cheese, cole slaw, potato salad and plantains.
INGREDIENTS
Nutrition- 1lb conch or 1 lb crayfish
- 1lb prepared tempura batter
- for the tempura batter
- 2 -4cups water
- 1lb flour
- 1teaspoon black pepper
- 1teaspoon garlic powder
- 1
- for bahamian peas and rice
- 1cap pigeon peas
- 1 1⁄2cups rice
- 1
- 1⁄2cup tomato paste
- 1⁄2
- 2teaspoons fresh thyme
DIRECTIONS
- Mix the flour, beaten egg, seasonings and water into a pasty batter. Add the water slowly since the batter should not be too watery but should be of a paste like consistency.
- Cut conch/crayfish into thumb-sized pieces then pour the tempura batter over the conch to cover each piece. Deep fry at 350-375 F until golden brown.
- Fry bacon or salt pork in a large pan with a tight-fitting lid.
- Next, add the onion, pepper, tomato, tomato paste and thyme, then add the peas, salt and pepper to taste.
- Next, add 3 cups of water to the mix and bring to a boil.
- Next, add rice and stir. Cover and cook on medium heat for about 30.
- minutes or until rice is tender and water is absorbed.
- Serve with the conch/crayfish.