National Dish of Bahamas Crack Conch with Peas and Rice

Crack Conch with Peas and Rice is a classic Bahamian dish featuring tenderized, fried conch served with flavorful peas and rice, celebrated for its deep connection to Bahamian seaside culture.

Servings

4 Person

Prep Time

25 Min

Cook Time

35 Min

Total Time

60 Min

For Crack Conch & Tempura Batter

1 lb.

Queen conch meat (tenderized)

4-6 cups

Oil — for deep frying

2-4 cups

Water

1 lb. (about 3½–4 cups)

All-purpose flour

1 tsp.

Black pepper

1 tsp.

Garlic powder

Egg (whisked)

1 tsp.

Tresh thyme (minced)

To Taste

Salt

For Bahamian-Style Peas and Rice

1 cup

Pigeon peas

3 cups

Water

Medium onion (diced)

½ cup

Tomato paste

2 tsp.

Fresh thyme (minced)

2 slices

Bacon (diced)

Ripe tomato (sliced)

1 ½ cups

Long-grain rice

To Taste

Pepper

To Taste

Salt

Prepare the Crack Conch

Place the conch between plastic wrap and tenderize thoroughly using a meat mallet.
Cut the conch into 2-inch strips.
In a bowl, combine flour, egg, garlic powder, black pepper, thyme, salt, and water.
Add water gradually to form a thick tempura-style batter.
Heat oil in a deep fryer or heavy pot to 350°F (175°C).
Coat the conch strips evenly in the batter.
Fry in batches until golden brown and crisp, about 3–4 minutes.
Remove and drain on paper towels. Set aside.

Prepare Bahamian-Style Peas and Rice

In a heavy pot, cook diced bacon over medium heat until crisp.
Add onion, sliced tomato, tomato paste, thyme, pepper, and sauté until fragrant.
Stir in pigeon peas and season lightly with salt and pepper.
Add 3 cups of water, stir, and bring to a boil.
Add rice, cover, and reduce the heat to medium-low.
Cook for 25–30 minutes, or until rice is tender and liquid is absorbed.
Fluff with a fork before serving.

To Serve

Plate crispy crack conch alongside a generous portion of peas and rice.
Serve hot with lime wedges, hot pepper sauce, or a fresh salad.

Flavor & Texture Notes

Crack Conch: Crispy exterior with tender, mildly sweet seafood inside
Peas and Rice: Savory, aromatic, slightly smoky from bacon and thyme
Overall Profile: Briny, herbaceous, comforting, and unmistakably Bahamian

Chef’s Tips

Proper tenderizing is essential—undermashed conch will be chewy.
Fresh thyme is traditional and strongly recommended.
Pigeon peas may be substituted with red kidney peas if unavailable.
Best enjoyed immediately for maximum crunch.

Ingredient Substitutions & Measurement Equivalence

Crack Conch (Protein & Batter)

Original Ingredient	Substitute	Measurement	Flavor Impact	Texture Impact	Authenticity
Queen conch	Calamari (squid rings)	1 lb → 1 lb	Milder, less briny	Slightly firmer bite	Medium
Queen conch	Scallops (large)	1 lb → 1 lb	Sweeter	Very tender	Low
Queen conch	Firm white fish (grouper, snapper)	1 lb → 1 lb	Clean, mild	Flaky vs. chewy	Medium
All-purpose flour	Tempura flour	1:1	Lighter	Extra crisp	Neutral
All-purpose flour	Rice flour	¾ cup per 1 cup AP	Neutral	Very crisp	Neutral
Egg	Carbonated water	¼ cup per egg	Neutral	Lighter batter	Medium
Fresh thyme	Dried thyme	1 tsp fresh → ⅓ tsp dried	Slightly muted	No change	High
Frying oil (veg.)	Peanut oil	1:1	Slight nutty	No change	High

Peas & Rice

Original Ingredient	Substitute	Measurement	Flavor Impact	Texture Impact
Pigeon peas	Red kidney peas	1 cup → 1 cup	Mild, earthy	Slightly firmer
Pigeon peas	Black-eyed peas	1 cup → 1 cup	Creamier	Softer
Bacon	Smoked turkey	1:1	Smoky, lighter	Leaner
Bacon	Coconut oil + smoked paprika	1 tbsp oil + ¼ tsp paprika	Smoky note	No change
Tomato paste	Crushed tomato	½ cup paste → ¾ cup crushed	Lighter tomato	Looser sauce
Long-grain rice	Jasmine rice	1:1	More aromatic	Slightly softer

Take the opportunity to discover Bahamian cuisine; it offers a spicy, distinctive flavor made with all local ingredients. Crack Conch with Peas and Rice is a traditional Bahamian island favorite.

National Dish of Kuwait

Crack Conch with Peas and Rice is one of the most beloved national dishes of The Bahamas. The dish centers on queen conch, a large marine mollusk found abundantly in Bahamian waters. The name “crack conch” refers to the traditional method of tenderizing the conch by pounding it to achieve a soft interior before frying.

Served alongside Bahamian-style peas and rice, this dish reflects island cooking at its finest—resourceful, flavorful, and deeply tied to the sea. It is commonly enjoyed at family gatherings, beachside restaurants, and festivals throughout the islands.

Per Serving (Approximate values)

% Daily Value

Calories serving

610 (kcal)

Total Fat

28g

Saturated Fat

Unsaturated Fat

Trans Fat

Cholesterol

145g

Sodium

573g

Total Carbohydrate

52g

Dietary Fiber

29g

Sugars

5mg

Protein

40g

Values are based on standard ingredients and may vary

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