INGREDIENTS:

• 1 lb cleaned Conch, roughly chopped
• 1 oz. sweet green or red pepper
• 1/2 habañero pepper
• 1 oz. tomatoes
• 1 oz. onions
• 2 cups flour
• 2 tsp baking powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup water
• 1 tbsp lime juice

METHOD / DIRECTIONS:

1. Blend conch(drop in blender, a little at a time, while the machine is running,)sweet pepper, habanero pepper, tomatoes, and onions.

2. In medium sized bowl, sieve together: flour, baking powder, salt, and black pepper.

3. Fold conch mixture into flour bowl.

4. Add lime, then add as much of the cup of water as needed to form a stiff (but not too dry) consistency.

5. Fry in deep fat by dropping spoonfuls. Fritters will be golden to deep brown. (Big spoonfuls for a main dish; small spoonfuls for an appetizer)

6. Dry on absorbent paper.

INGREDIENTS:

• 2 coconut
• 2 lbs sliced fish seasoned
• 1 onion
• 1 clove garlic
• 4 leaves basil
• 4 leaves oregano
• 1 hot pepper
• 1/2 tsp black pepper

METHOD / DIRECTIONS:

1. Grate coconut, pour six cups of water into coconut and squeeze milk into pot.

2. Preheat adding seasoned fish, garlic, basil, oregano and whole hot pepper, (do not cut pepper, it is just for flavouring) and black pepper.

3. Add fish basting constantly to avoid curdling.

4. Allow to simmer for 30 mins. or until done.

SERVING SUGGESTIONS:

Serve with mashed plantain.