In Jessamine, Grace is at a restaurant eating curried conch when she hears startling news. In honour of that episode, I thought I'd focus on conch tolday. Conch, also known as lambi in the French islands, is a popular dish throughout the Caribbean region.
The pretty conch shell.
Below is a recipe for stewed conch from a book published by the Cooperative Extension Service of the University of the Virgin Islands, Native Recipes. (Well worth the cost if you like Caribbean food, trust me!)
4 - 6 pounds conch, cleaned
1 medium onion, chopped
1 large green pepper, chopped
2 tablespoons margarine
2 - 3 tablespoons vegetable oil
1 hot pepper (optional)
2 tablespoons flour + 1/4 cup water
1 1/2 cups boiling water
a dash creole seasoning or salt and pepper
Pound the cleaned conches. Cover with water, bring to rapid boil, reduce heat and simmer until tender. Drain and cut into small pieces.
Saute oinion and sweet pepper in oil and margarine until tender. Pour in 1 1/2 cups boiling water. Cook for about 2 minutes
Add conchs, seasoning or salt and pepper to taste, hot pepper, a dash of paprika and mace. Cook for 5 to 10 minues. Thicken with flour made into a paste with 1/4 cup water. Cook a few minutes longer.
Makes approximately 13 servings at 281 calories per serving.