Good conch fritters are hard to find. I love fritters with chunks of conch and spices that excite your mouth. This is my version of a local favorite offered at Hemingway’s, a restaurant in St. Johns, Antigua. Ingredients 1 ½ lbs conch, cut into small pieces 1 Sweet (bell) pepper, chopped 1 Medium onion, chopped 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme) 1 Stalk celery, chopped ¼ Teaspoon salt ¼ teaspoon pepper ¼ to ½ Scotch bonnet pepper, minced (op

For our Rum and Brown Sugar Marinated Steak recipe, you can use practically any cut of steak. My favorite cut is the New York strip (aka shell, top loin or strip steak), but I chose a flank steak here to demonstrate another option. The flank steak can be put in a large Ziplock bag and marinated in the fridge for a longer period. Just remember to bring the steak back to room temperature before grilling. Ingredients... 1/2 Cup soy sauce 1/3 Cup dark rum 1/3 Cup packed brown sug

I got this recipe from a Jeannie Crockett Schrader when I came home from the hospital after having my first daughter. This was the BEST cake ever (or maybe it was that I had just recently gone through excruciating pain and the cake was a welcome contrast). I asked for the recipe and 8 years later in Antigua I am still loving it although I've made an adjustment by using green papaya instead of apples. Ingredients 2 Teaspoons baking soda 1 ½ Teaspoons cinnamon 1 ¼ Teaspoons sal