This authentic Bahamian recipe uses coconut cream to give it its intense coconut flavor. If you can't find coconut cream, use coconut oil instead of the vegetable oil for cooking the vegetables. It will not be as potent, but it contributes a coconut aroma.

1 cup kidney beans
2 cups long grain rice, well rinsed
½ green bell pepper, seeded, small dice
½ red bell pepper, seeded, small dice
½ yellow bell pepper, seeded, small dice
½ white onion, small dice
1 celery rib, thinly sliced
1 tomato, chopped and pureed, or 2 teaspoons tomato paste
1 handful cilantro, stems and leaves, finely chopped
2 sprigs of thyme leaves
¼ cup coconut cream (from an Island grocer)
Vegetable oil
Water

The night before, cover the beans with ample water and soak at room temperature.
The next day, drain the beans of their soaking liquid, place in a large pot with 6 cups of water and bring to a boil. Let simmer for an hour or so, or until the beans are soft and tender.
Meanwhile, chop up the vegetables and combine in a bowl (not the tomato puree).
Heat up some vegetable oil in another pot and add the vegetables. Sweat the vegetables in the oil until soft and translucent.
Add the tomato puree and continue to cook. Next, add the coconut cream and the herbs and let the flavors meld for a few minutes. Pour in the beans with their cooking liquid and bring to a boil.
Tip in the rice and bring to a boil again. Cover and simmer until cooked through, about 1 hour.
Serves 4 people.

This is the most authentic Conch Fritter recipe you will find. Keep in mind that these were made in Miami during their growing season. Feel free to substitute the peppers and herbs for more seasonal ingredients according to where you live. You can also use scallops, clams, and fish instead of conch.

4-5 conchs, about 1 ½ - 2 lbs, ground or chopped into small pieces
½ green bell pepper, small dice
½ red bell pepper, small dice
½ yellow bell pepper, small dice
½ white onion, small dice
1 celery rib, finely sliced
1 teaspoon jalapeño chile, minced
1 tablespoon chopped fresh cilantro
1 tablespoon dried thyme
3 cups all purpose flour
Salt (Jamaican seasoned salt is best)
Water
Vegetable Oil

Mix together the peppers, onion, celery, chile, and herbs in a small bowl.
Sift together the flour with a good teaspoon or so of the seasoned salt. Add the conch to the flour and make sure it has all been coated, then stir in the vegetable mixture.
Add in enough water to make a batter that is thick and viscous, but not too dry. You can always adjust by adding more flour or water.
Heat up about 2 inches of vegetable oil in a skillet. Test the batter by frying a small amount in the oil. The oil should immediately sizzle around it.
You want to cook the fritters at an even pace, so that they cook through on the inside, and brown on the outside. You do not want to have a dark brown exterior, and raw interior.
Drain the fritters on some paper towel and serve with the dipping sauce.
Makes about 30 fritters.

Dipping Sauce:
Mix together equal parts Mayonnaise and Ketchup. You can add a bit of Barbeque Sauce if you prefer.