TURKS & CAICOS

TRAVEL BLOG

LOBSTER AND CONCH ARE KING AND QUEEN ON TURKS & CAICOS MENUS

After a long day of relaxation and recreation on the beaches and waters of Turks & Caicos, your biggest challenge is going to be choosing where to go for dinner.

By: Suzanne Brooke
International Travel Writer and First Time TCI Visitor

FOOD

SPINY LOBSTER

There are so many delightful options just steps away from Villa 306 like Thai Orchid and Big Al’s. Or call Dr. Love for a quick ride to one of the renowned oceanfront venues like Da Conch Shack or Omar’s.

The list of places showcasing authentic Caribbean vibe with world class cuisine, live music, hopping bars and amazing oceanfront settings is too long to cover today. (There’s an extensive guide complete with menus in Villa 306.)

So let’s just get down to the Royalty of the Turks & Caicos cuisine: The Conch and Spiny Lobster.

You will find fresh-caught Conch plus fish like Mahi, Tuna and Snapper on menus year-round, prepared in a myriad of ways from grilled and poached to jerk and curry.

If you are in Turks & Caicos during lobster season (August through late March), you are in for an extra treat as every restaurant adds their spin on this celebrated island delicacy to the daily offerings.

Spiny Lobster differs from its northern cousin, the Maine lobster, in that it doesn’t have those big claws with meat, but rather a huge tail that offers up more deliciousness than you could imagine.

Our first sample was prepared jerk style, and we were hooked.

My husband and I went on to devour lobster every single day, in every single way possible. At the end of the vacation, I think we both agreed our favorite was cracked lobster served with peas and rice (my new addiction, especially splashed with Turks & Caicos PeppaJoy hot sauce).

Cracked lobster is where the tail meat is removed, and the pieces are lightly battered and fried. Not as healthy as the equally yummy grilled or poached versions, but the extra calories are worth it.

Peas and rice is a traditional food within the West Indian Caribbean islands. The “peas” are actually a bean like the kidney, and you’ll find the classic dish on every menu, usually served with a stewed meat, such as chicken, beef, lamb or pork, or fish or seafood such as shrimp, crab or king fish.

On our last day of island feasting, I vowed to learn how to make peas and rice. I asked Dr. Love, our driver whose family dates back to the 1700s on Turks & Caicose, if he made this dish. He said “Of course! I make da best.” But he was very vague in offering up the specifics of his family recipe.

So I did a little research, and came up with the recipe below.

You should save it. Because when you get home, you’re going to crave it.

CARIBBEAN PEAS & RICE RECIPE

Ingredients:

1/2 onion
1/2 green onion
1/2 red pepper
1 stick celery
Bacon
2 tbs tomato paste
2 tbs olive oil
1 can pigeon peas (substitutes: black, navy or kidney beans, black-eye peas, lentils, chick peas)
2 cups rice
4 cups water
1 1/2 tbs kitchen bouquet
Salt
Fresh thyme
Bay leaf
Black pepper

Cooking Instructions:

Cut ingredients in small pieces and fry in oil for 5-10 minutes. Add tomato paste for 5 minutes. Add peas, salt, thyme, bay leaf, black pepper. Add water and let boil. Add rice. Lower heat and put a top on the pot.