Saint Vincent and the Grenadines - whose people are described as "Vincentians" - is an independent sovereign state of the Caribbean, having a British colonial history and now part of the Commonwealth of Nations.Seafood is abundant, and most people eat fish every day. Shrimp, whelk, lobster, jackfish, dolphin fish and lambi (conch) are mixed with scotch bonnet peppers, fruits and vegetables in a variety of dishes. A popular meal is buljol (salted fish, tomatoes, sweet peppers and onions, served with roasted breadfruit). Other common dishes include callaloo (a type of stew), pigfoot souse, roti and pumpkin soup.
Ingredients
2 pounds Conch
1 onion (medium)
1 cucumber
2 limes
Parsley
Celery
Sweet pepper
Hot pepper to taste
Salt to taste
Method
Clean away slime from conch using salt and lime.
Pound conch well, this helps to make it tender. Boil until tender. Prepare pickle using cucumber, onion and other seasoning.
Cool conch and cut into small pieces. Put into pickle. Decorate with parsley.
