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Conch bread (pain de conque): recipe illustration
Breakfast

Conch bread (pain de conque)

A small, dense, fragrant bread studded with minced conch meat, very popular in the Bahamas. Eat it warm at breakfast or as a side, with butter or melted cheese.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Preheat the oven to 180 °C and butter a loaf tin.
  2. Mix the flour, baking powder, salt and thyme in a bowl.
  3. Add the softened butter and rub it in with your fingertips until the texture is sandy.
  4. Stir in the minced conch, onion, bell pepper, pepper and garlic.
  5. Beat the egg with the milk, then gradually pour it over the mixture, stirring with a spoon until you have a soft dough.
  6. Spoon the dough into the tin and smooth the top.
  7. Bake for about 35 minutes, until a knife inserted in the centre comes out dry and the crust is golden.
  8. Let it cool for 10 minutes before turning out and slicing.

Variations and tips

Vegetarian version. Replace the conch with 200 g of sliced mushrooms sautéed in a pan with the same seasoning.

Using what's available here. Fresh conch is rare outside the Caribbean: use clams or cooked cockles, drained and chopped.

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Original Ecomely recipe.