Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Conch | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb.conch, cleaned and peeled
- 2hot peppers in small pieces
- 2 c.white vinegar
- 2onions, sliced
- 3cloves garlic, crushed
- 12cloves
- 1 tsp.allspice
- 1/2 c.reserved conch broth
Directions
Pound the conch well with a wooden mallet. In a heavy sauce pan, bring several cups of salted water to a brisk boil. Drop the conch into the boiling water and cook only a few minutes. The conch becomes tough and loses its succulence if overcooked. Drain well and cut the conch into bite size pieces.
Combine the rest of the ingredients to make a marinade for the conch. Cover the conch with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of hot peppers to taste.
Serve with crackers.
Category:Haitian Recipes
Category:Haitian Appetizers