CONCH JUMBLE

INGREDIENTS 1 lb conch (cooked) 1 lb rice 1 1/2 pts of water 1 sweet pepper, chopped 2 tsp margarine Salt and pepper to taste Soy Sauce

METHOD: 1. Clean conch by peeling off outer dark skin. 2. Rinse in lime water or vinegar. 3. Combine ground conch, oninon, pepper and milk and mix well. 4. Sift dry ingredients together and add to the conch mixture, beating until smooth. 5. Drop enough batter for medium fritters in hot fat. 6. Dry until evenly brown. 7. Drain on absorbent paper. Serve at once.