INGREDIENTS:

* 1lb. prepared conch meat, chopped
* 2 stalks celery
* 2 eggs, beaten
* 1 cup flour
* 4 cloves garlic
* 1 tsp. baking powder
* 1 green pepper, seeded
* 1 tsp. salt
* 1 white onion
* 1/4 cup milk
* 1 carrot
* 2 Tbs. Jerk Sauce

METHOD / DIRECTIONS:

Put conch in batches through a food processor until it is finely chopped. Transfer to large bowl and stir in the eggs. Place the garlic, green pepper, onion, and carrot and celery stalks through food processor until finely chopped. Drain the vegetables in a sieve lined with cheesecloth, and then add to the conch in the mixing bowl. Stir to combine the ingredients. Stir the flour and baking powder together, and then mix in with the other ingredients. Add the salt, milk and jerk sauce. Fold everything together to form a thick dough. Cover and refrigerate at least one hour. Preheat deep fryer to 400 degrees F. Remove the dough and let it stand for 15 to 20 min. Drop by the tablespoonful into hot oil and fry until golden brown. Be careful not to make the spoonfuls of butter too large or the dough may not cook in the center. Drain the fritters on paper towels and serve immediately. Garnish with fresh lemon or lime wedges and serve with Caribbean Tartar Sauce (see below).

SERVING SUGGESTIONS:

Caribbean Tartar Sauce

This is a very good recipe:

1 to 1and 1/2 lbs. of cubed pork butt
1 large onion, Sliced
1 small can of tomato sauce
1/2 cup of water
1 package of frozen peas
Salt and pepper to taste

Brown the pork with salt and pepper. Add onion. Cook until pork is brown. Add the tomato sauce cook for 10 minutes. Add the water if it dries out to much. Now add the peas and boil until they are tender. Stir constantly to prevent burning. Remove from burner and serve hot over steamed rice.

Makes 6 cups:

2 cups of wine vinegar
4 cups of water
4 garlic cloves, minced
2 chili peppers, crushed
1 tbsp. of salt

1 tsp. Portuguese allspice ( If you do not have Portuguese allspice add a quick shake of cinnamon to regular allspice)

Stir all ingredients together to blend. Use for pork chops or pork meat. Place meat in marinade and refrigerate over night longer is better, stir once and awhile.

This is my recipe, have the courtesy to ask before you copy it to your website. Of course, you can print them to use the recipe.

Ingredients;1- lb. of ground beef
1-small onion, chopped
1-tsp. of salt
1 or 2 tsp. of chili powder
1-tsp. of dried crushed bay leaves
1-tsp. of Worcestshire sauce
1- ( 16 oz) can of tomato sauce
2- cans of whatever beans you like

Brown the meat and drain off any fat. Add to a crock-pot with the rest of the ingredients. Cook on low for
2 to 3 hours.

I must put in a word of caution here.

Some people of Mediterranean descent may have a reaction to fava beans.
Although it’s mainly uncooked beans, some people can be allergic to cook ones also.

Fava Beans ( delicious)

1/4 cup of olive oil
2 or 3 large onions
2 or 3 garlic cloves
2 tablespoons of red pepper flake
1/4 cup of tomato sauce
2 cups hot water
3 or so tablespoons of parsley fresh or dried
1/2 teaspoon of black pepper
2 teaspoons of paprika
2 cans of fava beans ( large cans, I think there is only one size)

Directions
Heat oil over med. heat.
Sauté onion and garlic until brown.
Stir in all the rest except the fava beans.
Bring to a boil, reduce heat and simmer for 1/2 hour.
Carefully incorporate the fava beans.
Remove from the heat and let it sit there to let the flavors blend.

Good stuff