Photo by Marlon Alves on Unsplash
Bahamian cuisine will excite your taste senses. Dishes are a mix of West African, European, and American traditions, with indigenous peoples contributing flare. Fresh fruits and vegetables, as well as seafood like fish, crawfish, crab, and conch, are abundant in Bahamian cuisine. It’s a taste explosion that’s both salty and sweet. This rich meal is a delectable mash-up of flavors. It can be served as an appetizer or as a whole dinner. This dish’s smells are absolutely irresistible. After boiling tenderized conch strips and simmering a sauce of tomatoes, onions, salt, and pepper, peeled, diced potatoes, and tomato paste are added. The conch is then added, and everything is simmered until the potatoes are tender. What’s the end result? A mouthwatering stew with aromas that linger in your tongue and make you want more. It’s good with white rice, grits, even Johnny cake or bread.
Conch Stew in the Bahamas
Bahamian cuisine will excite your taste senses. Dishes are a mix of West African, European, and American traditions, with indigenous peoples contributing flare. Fresh fruits and vegetables, as well as seafood like fish, crawfish, crab, and conch, are abundant in Bahamian cuisine. It's a taste explosion that's both salty and sweet.
Prep Time 30 minutes mins
Cook Time 1 hour hr 28 minutes mins
Total Time 2 hours hrs
Course Breakfast, Dinner, Lunch
Cuisine Bahamas, Caribbean
Servings 4 to 5 people
Calories 283 kcal
2 large conchs, cleaned
1/2 large onion, diced
1 1/2 tomato, diced
4 potatoes, chopped
2 limes
1 1/2 tsp thyme
1/2 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 tbsp tomato paste
1 1/2 tbsp ketchup
3 tbsp salt
2 tsp pepper
7 cups water
Bruise the conch with your fingers. To tenderize the conch, use a mallet or another instrument.
In a saucepan of water, place the conch. The water should only come halfway up the conch. Cook for 20–30 minutes at a low temperature. If the conch has been completely bruised, the cooking time should be closer to 20 minutes than 30 minutes.
Place the oil in a big saucepan and heat for one minute.
To make a roux, whisk in the flour. Allow the roux to boil for 5 minutes. Make sure the roux doesn't burn.
Tomatoes, onions, thyme, pepper sauce/red pepper flakes, salt, and pepper are added to the pan. Stir. This recipe creates a huge pot of stew, so it may seem like a lot of salt. Allow boiling for a minute or two after stirring.
Combine the potatoes, tomato paste, and ketchup in a mixing bowl. Allow boiling for about 15 minutes, stirring occasionally.
Meanwhile, remove the conch from the water and chop it up.
In a big saucepan, combine the water, conch, and 1 lime juice.
Simmer, covered, until the potatoes are tender. 30 minutes, but you know how much time you want to spend with your potatoes.
With toast, johnnycake, and/or a wedge of lime, if desired. If preferred, squeeze the lime over the stew before serving.
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