🍽️ Cuisine
Conch Salad
Fresh Conch Ceviche
Ingredients: 250g fresh conch meat (or substitute octopus), Juice of 4 limes, Juice of 2 oranges, 1 small onion (finely diced), 1 cucumber (diced), 1 tomato (seeded, diced), 1 bell pepper (diced), 1/2 Scotch bonnet (seeded, minced), Salt and pepper to taste, Fresh cilantro.
Preparation: Tenderize conch by pounding with a meat mallet until thin. Dice into small, uniform pieces about 1cm. Place in a glass bowl and cover with lime and orange juice. Marinate 15-20 minutes—the conch will turn opaque. Add onion, cucumber, tomato, bell pepper, and Scotch bonnet. Toss everything together gently. The citrus should coat all ingredients. Season with salt and pepper. Let sit 10 more minutes for flavors to meld. Serve in chilled bowls or, traditionally, in a cleaned conch shell. Garnish with fresh cilantro. Accompany with crackers or tortilla chips.
💡 Fresh conch should smell like the sea with no ammonia odor. If using frozen, thaw slowly in refrigerator and pound well to tenderize.
Peas and Grits
Island Pigeon Peas with Cornmeal
Ingredients: 100g stone-ground grits or polenta, 150g pigeon peas (canned, drained, or cooked from dried), 500ml water, 60ml coconut milk, 50g salt pork or bacon (diced), 1 small onion (diced), 2 cloves garlic (minced), 5g fresh thyme, Salt and pepper to taste, Butter for serving.
Preparation: In a heavy pot, cook salt pork until fat renders and meat is crispy. Remove crispy bits and set aside. In the rendered fat, sauté onion until soft. Add garlic and thyme, cooking 1 minute. Add water and bring to boil. Gradually whisk in grits, stirring constantly to prevent lumps. Reduce heat to low, add pigeon peas. Cook 25-30 minutes, stirring frequently, until grits are creamy and tender. Stir in coconut milk and season with salt and pepper. The consistency should be creamy but spoonable. Top with reserved crispy pork bits and a pat of butter. Serve alongside fried fish or grilled chicken.
💡 Slow cooking and frequent stirring are essential for creamy grits. Add more water if they become too thick before the grits are tender.
Rum Punch
Island Fruit Cocktail
Ingredients: 90ml dark rum, 60ml coconut rum, 60ml fresh lime juice, 120ml pineapple juice, 120ml orange juice, 30ml grenadine, Dash of Angostura bitters, Fresh nutmeg for grating, Orange slices and maraschino cherries for garnish, Ice.
Preparation: Fill a pitcher with ice. Add both rums, lime juice, pineapple juice, orange juice, and grenadine. Stir well to combine and chill. Add bitters and stir again. Pour into ice-filled glasses, making sure to include some of the punch ice. Grate fresh nutmeg over each glass—this is essential for authentic flavor. Garnish with orange slices and cherries. Serve immediately while cold. Warn guests that this punch is stronger than it tastes—the tropical fruits mask the rum effectively.
💡 Let the punch sit in the refrigerator for an hour before serving if possible. The flavors marry beautifully and the drink becomes even smoother.
