How To Cook Conch Peas Food

CRACK CONCH (CRAYFISH) WITH PEAS AND RICE

Steps:

• 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.

FIESTA CONCH

Steps:

• Pound the conch meat with a mallet until tender. Chop into bite-size pieces. Place in a bowl, sprinkle with lemon juice, and set aside.
• Heat the oil in a skillet over medium heat, and cook the garlic, onion, green bell pepper, red bell pepper, celery, and mushrooms until tender. Mix in the tomatoes, Worcestershire sauce, ketchup, and sugar. Season with red pepper, salt, and pepper. Bring to a boil. Reduce heat to low, and simmer uncovered 20 minutes, stirring occasionally.
• Mix the conch meat into the skillet, and continue to cook 10 minutes. Do not overcook, or the conch will become tough.