RE:SEARCH logo
University of Detroit Mercy Libraries / Instructional Design Studio
UDM HOME BLACKBOARD MY UDMERCY
RESEARCH HOME / FIND / SPECIAL COLLECTIONS / THE JAMES T. CALLOW FOLKLORE ARCHIVE /
James Callow Folklore Archive

Collection Home

About Dr. James T. Callow

Dr. James T. Callow publications

Collectors

Browse by

Subject heading

Keyword

Location

Questions or comments on this site? Please email davidsor@udmercy.edu.

The James T. Callow Folklore Archive

search for

Content filter is on

RECIPES FOR FOUR NATIVE DISHES (CUISINES) MADE IN THE BAHAMAS.

CONCH IS A WHITE FLESHY MOLLUSK WHICH LIVES INSIDE A LARGE SHELL.
AFTER THE CONCH HAS BEEN REMOVED FROM ITS SHELL IT CAN BE USED
TO PREPARE A VARIETY OF DISHES SUCH AS:
(1) "SCORCH CONCH"
(2) "CRACK CONCH"
(3) CONCH FRITTERS
(4) CONCH SALADE
TO PREPARE SCORCH CONCH THE STEPS BELOW MUST BE FOLLOWED:
(1) WASH THE CONCH IN EITHER WATER AND LIME, WATER AND VINEGAR OR
WATER AND SALT TO REMOVE THE SLIME AFTER IT HAS BEEN REMOVED
FROM ITS SHELL.
(2) YOU THEN SCORCH THE CONCH BY CUTTING IT INTO SEGMENTS, WHICH
MAY BE SEPARATED INTO BIG CHUNKS OR REMAIN AS ONE.
(3) ONIONS, AND TOMATOES ARE CUT INTO BIG PIECES.
(4) SQUEEZE LIME JUICE FROM LIMES OR YOU MAY USE THE BOTTLED
LIME JUICE.
(5) CUT A FEW HOT PEPPERS INTO SMALL PIECES
(6) PUT EVERYTHING INTO ONE BOWL AND MIX TOGETHER
(7) ADD SALT (IF YOU DESIRE), AND THE CONCH IS READY TO BE SERVED.
THE PREPARATION OF CONCH SALADE IS SIMILAR EXCEPT FOR A FEW
STEPS. CONCH SALADE IS PREPARED AS FOLLOWS:
(1) WASH THE CONCH TO REMOVE SLIME
(2) CUT THE CONCH INTO SMALL PIECES
(3) CUT THE ONIONS, TOMATOES, SWEET PEPPER (GREEN PEPPER), HOT
PEPPER (AND CUCUMBER IF YOU DESIRE) INTO SMALL PIECES
(4) PUT EVERYTHING INTO ONE BOWL, AND SQUEEZE A LOT OF LEMON
JUICE ON THE CONTENTS IN THE BOWL
(5) ADD SALT AND MIX EVERYTHING TOGETHER.
TO PREPARE CONCH FRITTER THE STEPS ARE AS FOLLOWS:
(1) CUT CONCH INTO SMALL PIECES
(2) CUT THE ONIONS, SWEET PEPPER, AND HOT PEPPER INTO SMALL
PIECES AS WELL
(3) MIX THE ABOVE ITEMS INTO FLOUR AND WATER UNTIL THE BATTER OR
MIXTURE IS STICKY OR THICK
(4) THYME, A SPICE OR SEASONING, MAY BE ADDED IF YOU DESIRE.
(5) USING A TABLE SPOON, TAKE OUT THE AMOUNT YOU DESIRE AND FRY
THEM INTO LITTLE OR BIG BALLS. WHEN THEY ARE A BROWNISH COLOR
THEY MAY BE REMOVED AND SERVED. THEY MAY BE EATEN LIKE THIS OR
WITH A SAUCE MADE FROM KETCHUP, MUSTARD, HOT-SAUCE AND MAYONNAISE.
CRACK CONCH IS PREPARED AS FOLLOWS:
(1) BEAT THE CONCH WITH A CONCH BEATER TO MAKE IT SOFTER TO CHEW
(2) BEAT A FEW EGGS
(3) ADD SALT AND CREAM (MILK) TO THE EGG AND MIX TOGETHER
(4) DIP THE CONCH INTO THE EGG MIXTURE
(5) COVER THE CONCH WITH A FLOUR COATING (AFTER IT HAS BEEN
DIPPED INTO THE EGG)
(6) FRY THE CONCH UNTIL IT IS A GOLDEN BROWN COLOUR
(7) IF YOU DESIRE YOU SQUEEZE LIME JUICE ON THE CONCH, AND OTHER
THINGS SUCH AS KETCHUP AND HOT-SAUCE MAY BE ADDED AS WELL.

Submitter comment: CONCH IS SAID TO BE VERY GOOD FOR STRENGTHENING THE BACK.

Where learned: BAHAMAS ; NASSAU

Subject headings: Food Drink -- Meat Fish and other animal life related to water

Date learned: 00001970S

University of Detroit Mercy
4001 W. McNichols Detroit , MI , 48221-3038
This site is endorsed by the University of Detroit Mercy (UDM) and supports the views, values, and mission of UDM. The University of Detroit Mercy web site provides links to other web sites, both public and private, for informational purposes. The inclusion of these links on UDM's site does not imply endorsement by the University. Please contact the Instructional Design Studio for any questions regarding this web site.