Monday, January 5, 2009

The aphrodisiac history of conch

Ok, so me and my coworker were talking about conch and how she has never had it. Then I got to talking about how good conch was and even thought to be an aphrodisiac. Maaaaaaan, I miss Goldie's in Miami. Being of Bahamian descent, my first food of choice will always and forever be seafood. Now that I think about it, just about every Bahamian I know is a sucker for some good seafood. Which is probably why island people are so sexually charged. Its in what you eat.

I have found a little research about the aphrodisiac history of conch and even included some recipes for how to prepare it.

Conch was important to multiple native cultures throughout the early history of the Americas. Its meat, considered aphrodisiac to most of its early enthusiasts was enjoyed for its sweet, clean flavor. In addition to lean protein, conch meat is a good source of iron and calcium and was likely successful as an aphrodisiac in its early history for the boost of energy it provided to hunters and gatherers.

Conch. You're probably familiar with this mollusk because of its shell: a beautiful pink curl nearly a foot long that, when blown by those in the know, can become an island bullhorn. The shell covers a huge piece of white meat with a rubbery texture. Many islanders swear by its aphrodisiac qualities; even if it doesn't work, conch is so tasty it's well worth a try.

Ready to try your luck? Here are a few conch recipes designed to bring the loving feeling of the islands to your home. Conch is available in most specialty markets and large seafood shops.

~Fly Bahamian

Recipes for Conch

Conch Fritters
3 medium conch chopped
2 onions, chopped
2 stalks celery, chopped
3 tablespoons tomato paste
4 cups water
3 hot peppers or to taste
2 tablespoons thyme
4 cups flour
4 tablespoons baking powder

Oil for frying .Mix all ingredients except oil. Mix thoroughly and let stand 10 to 20 minutes. Heat oil in deep fryer. Scoop batter in full teaspoons, drop into hot oil. Fry until brown.

Cracked Conch
2-3 medium conch
2 tablespoons lemon juice
2 tablespoons flour
3 eggs, beaten

Oil for frying
Prepare conch. Cut in half and flatten with meat mallet. Marinate in lemon juice; refrigerate for a half hour. Remove conch from lemon juice and dip into beaten eggs then dredge in flour. Fry in skillet or deep fryer until golden brown.

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