For the Tempura batter
1 lb flour
1 tsp black pepper
1 tsp garlic powder
1 fresh thyme
1 egg (beaten)
2-4 cups water
For Bahamian Peas and Rice
1 cap pigeon peas
1 1/2 cups of rice
1/2 small ripe tomato, chopped
1 med onion, diced
1/2 cup tomato paste
2 slices bacon or salt pork diced
2 tsp fresh thyme
Lime and water is used to clean the conch and retard the fishy smell. Because the conch is already salty, Bahamians do not use seasoning salt to season the conch. Tenderize conch by pounding it with a mallet. Cut conch 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.
Tempura batter Preparation
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.
Peas & Rice Preparation
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. (serves 4-6 persons)
Recipe provided courtesy of Carla Lockhart & The Bahamas Ministry of Tourism