I had Haitian "Seafood Conch" at my cousin's wedding yesterday, and it was absolutely delicious. Conch is a little tougher than lobster in consistency. It's rare, in my experience, to be found in a non-Caribbean or non-West African restaurant.
My first taste was as conch fritters in Key West back in 1994. I then proceeded to try it in just about every variation I could find. I prefer it curried and spicy.
I used to be able to get it locally (Cambridge, MA) at a Caribbean joint called Rhythm and Spice back in the mid-nineties. Alas my little piece of Jamaica is no more. More red tape, less Red Stripe I guess.
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