Donny's
Boat Rentals & Marina
Stan
finally ventured off the boat today a little further than the dinghy dock at
the marina. Since walking is still a little slow for him we took the dingy from
Black Sound to Settlement Creek and spent a little time in town. Having ice
cream was our main goal...a real treat for us since our freezer is too small to
keep it on board. We docked at the public dock and had a chance to watch fresh
conch salad being prepared. What a treat…Stan has really learned the trick to
opening the conch now.
Eddie making conch salad on the dockConchs ready to be opened and turned into delicious conch salad
This is what the conch looks like when it's removed from the shell
Since we already had lunch we brought our salad home to have with dinner. This is about half of what we got.
Bahamian
Conch Salad
Ingredients:
8 oz
pre-tenderized conch (you can find this
at any local dock)
10
tbsp fresh lime juice
5
tbsp fresh orange juice
1
ripe tomato, diced
1/4
cup diced onion
1/2
cup bell peppers (any color), diced
3
hot peppers (local goat peppers or jalapeño peppers), minced
Salt
and pepper to taste
Directions:
- Wash conch with a mixture of lemon,
salt and water.
- Clean the conch, remove slime, and cut
into small cubes.
- Place in mixing bowl with remaining
ingredients.
- Cover and let the conch and vegetables
marinate in refrigerator for 15 minutes.
- Mix and serve.
To
really make this experience authentic, pair your Bahamian conch salad with a
refreshing swish of local Bahamian beer such as Kalik or Sands, or “sky juice”,
a mixture of coconut water, ice, sweet milk and gin.
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