Jerk Conch (Jamaican Style) ~ Cook Food Cayman

Jerk Conch (Jamaican Style) Recipe

Conch meat is revered worldwide for its unique taste and aphrodisiac properties. The meat is extracted from its shell, pounded to tenderize, and marinated in jerk seasoning.

Prep and Cook Time: 45 mins – 1hr

Ingredients

• 3 lbs. of the conch, cleaned, pounded to tenderize
• 5 cups of water (for pressure cooker)
• 1/4 water (for Conch and Jerk to marinade)
• 5 cloves of garlic
• 2 stalks scallion
• 1 large onion
•  2-3 seasoning peppers, diced (not hot more for flavor)
• 1 small scotch bonnet pepper, de-stemmed and deseeded (spicy)
• 2 or 3 tbsp. a favorite Jerk seasoning blend
• Butter (about a stick)
• Salt to taste
• Method
• The conch is first pounded and then cut into small 1” pieces.
• Using a pressure cooker, add 5 cups of water and cook the conch in salted water for 15-20 minutes on medium-high heat. Allow the pressure cooker to cool thoroughly before opening lid and drain and strain the tenderized Conch meat. You can also simmer on low heat for 30-35 mins in a pot if you don’t have a pressure cooker. Drain water leaving about 1/4 cup.
• Wash and fine clean – Dice finely onion, scallion, thyme, garlic, and pepper and mix with jerk seasoning – or blend in a food processor.
• Combine conch pieces and seasonings with 1/4 cup of water, mix and rub in well and allow the meat to marinate for at least 30 minutes covered with no heat.
• Put desired portions into foil with cut butter, and seal foil packs properly or in a metal pan.
• Place on a grill and reheat for 10-15 minutes if foil packs or oven if using the metal or aluminum pan at 200 degrees
• Remove and open carefully because of the steam release and hot juices.
• Serve in foil pack or plate with White Rice, Rice and Peas, Potato or Veg Salad, Festivals, or just hard dough bread. (1-3 sides)