We needed to refuel but the fuel dock on Mayaguana is no more so locals, Marissa and Dalton, drove us to Pirate’s Well to pick up fuel in two 15-gallon drums. We talked, laughed and sang and generally hit it off! We discussed all things island, and it came up that we hadn’t ever tried conch salad. Ok, says Dalton, today is your lucky day!
OK, out to KK to refuel whilst Dalton and Marissa go fishing, or is that conching?
We’ve never refueled like this before! Boy, those drums are heavy!
Four hours later, we’d finished refueling and Marissa and Dalton arrived with all the ingredients to make a conch salad and with two fabulous dog snapper for our din-dins!
Chop, chop, chop and dice, dice, dice very finely! Intersperse with jokes and a little rum and soda!
Add some salt, goat pepper (wow, it sure packs a punch!), ground black pepper, capsicum, red and brown onion, and heaps, I mean heaps, of lime juice!
It was sooooo good! Dalton’s THE MAN! It went down very nicely with an ice cold beer!
Then he prepared our snapper; first he created a rub with salt, garlic, that fiery little goat pepper and a touch of black pepper.
He made an incision on the outside and placed in the cut along with inside the fish itself.
Then he placed sliced capsicum and onions over and inside the fish and wrapped in foil. We refrigerated it for a few hours and then placed on the grill and hmm! Need I say more!
What a day! Thanks Marissa and Dalton for giving us a taste of island life Mayaguana-style!
Still having a blast, Sue and Mal xx
PS: Conch are everywhere throughout the Caribbean and The Bahamas and is also known as Lambi. We’ve tried it a few times in a stew-style dish but it’s always been a little rubbery. This is what a conch looks like alive….