Kicked Up Conch Fritters

2 lbs whole conch

2 oz red onions

¼ lbs medium green peppers

¼ lb medium red peppers

½ lb fresh scotch bonnet peppers

4 oz cilantro

¼ oz oregano

1½ tsp thyme

1 lemon

1 lime

3 lbs plantains

2 oz cilantro

½ lb leeks

8 oz water

3 oz gruyere cheese

2 oz butter

4 oz flour

cayenne pepper to taste

salt to taste

1 medium tomato

1 medium yellow onion

1 clove of garlic

1 sprig of fresh thyme

2 cup dark raisin

½ cup tomato paste

¼ cup ketchup

½ cup Worcestershire sauce

1 cup mango pulp

¼ cup tamarind pulp

½ cup rice wine vinegar

½ half cup ginger juice (from pickle ginger)

2 scotch bonnet chili peppers

½ tsp clove powder

½ quart mineral water

1 tsp extra virgin olive oil

¼ cup brown sugar

¼ cup honey

Add butter to water and boil.

Add flour and mix. Take care not to form lumps.

Remove from heat, season with nutmeg and a pinch of cayenne pepper.

Add the eggs and mix with the gruyere cheese.

Clean and tenderize the conch.

Marinate with some hand-crushed scotch bonnet peppers, lemon and lime rind, the white part of the scallion, lime juice and crushed cilantro stem. Allow to marinate for two hours.

Dice the conch and chop the onion, red pepper, green pepper and pureed scotch bonnet pepper. Finely chop all the herbs.

Combine all the ingredients with choux paste, finish with cornstarch if necessary. Shape the mixture into small balls and deep fry in medium-hot oil until crisp and golden-brown. (Make sure not to overcook!)

Say “pickapeppa” a few times. It’s fun, right?

Heat your saucepan and add oil. Lightly sauté the onion and garlic.

Top burger with crispy onion ring, BBQ sauce, sliced onions, tomato and lettuce.

Add tomatoes, thyme, scotch bonnet peppers and raisins. Cook for few minutes.

Simmer for an hour, remove from the heat and blend.

Place back on heat, cook further and then strain.