Conch Stew is one of Cayman’s most popular traditional fares. You will find that most of the traditional fares of the Cayman Islands are of the sea. You will most likely find the famous Conch Stew available at most local restaurants during conch season which is from November 1st through April 30th. No one may take conch from the Cayman waters after or before these months as per the Cayman Islands Marine Conservation Laws.
Conch Stew and Ingredients:
- 5 lbs Conch Meat
- 2 Onions
- 1 Green Pepper
- 1 Red Pepper
- 4 Green Onions (Scallions)
- Hot Pepper (to taste)
- 2 tsp Salt
- ½ tsp Black Pepper
- ½ tsp Season All
- 2 Coconuts (Fresh Coconut Milk)
- 2 Tbsp Flour
Sea Pie Ingredients:
- 2 Cups All Purpose Flour
- 1 Tbsp Vegetable Oil
- Dash of Salt
- Water (enough to make the flour into a dough)
Conch Stew Cooking Directions
Clean conch meat and pound to tenderize. Boil conch for 2 - 3 hours or until tender. Make Sea Pie while conch cooks (recipe below). Once cool, cut conch into bite size pieces and season. Add all ingredients, except flour to pan and simmer for 10 – 20 minutes. Mix flour with 1 cup water and pour into pan to thicken. Add Sea Pie pieces and continue to cook for an additional 10 minutes.
Sea Pie Cooking Directions
- Make dough with flour, pinch of salt and water so that you can roll out as thin as possible, then cut into 2 1/2” x 2 1/2” squares. Let set for a half an hour then stretch squares to thin them out and add to conch stew mixture.
- Serve with white rice, plantain, breadfruit or your choice of vegetables.
Recipe by: Ms. Shelly (Janice) Chisholm from North Side