Ingredients:

1 minced garlic
1/4 cup of olive oil
1 tablespoon of salt
1 tablespoon ground pepper
1-1/2 cups of sour orange juice
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
6 small onions, peeled and quartered
1 pound goat meat, cut into 24 pieces
1 Scotch bonnet pepper, seeded and minced
1 small eggplant, peeled and cut into 24 pieces

For about 30 minutes soak eight of the 8-inch
bamboo skewers in the water. Alternate 3 pieces
of the meat, 3 pieces of onion, and 3 pieces of
eggplant on each of the skewers.

Now combine the parsley, with the thyme, scotch
bonnet pepper, garlic, olive oil, orange juice,
pepper and salt in a self-sealing food storage
bag.

Next add the skewers, and refrigerate overnight,
turning a few times to distribute marinate. Over
a medium fire grill the skewers for about 4 or 5
minutes, or until done, turning occasionally.

Serves 4 People

Ingredients:

1/4 cup of milk

1 garlic clove, minced
3/4 pound chopped conch
1/4 teaspoon of salt (optional)
1-1/2 cups of all-purpose flour
1-1/2 teaspoons of baking powder
1/2 small white onion, diced fine
1 cup of vegetable (oil for frying)
1/4 cup of finely chopped red pepper
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped green bell pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh thyme
1/2 Scotch bonnet pepper, seeded, minced
3/4 pound chopped conch
1/4 cup of milk

Directions For Dressing:

1/4 cup of olive oil
1/2 bunch of watercress
1 small bunch of parsley
1 or 2 chopped garlic cloves
1/4 teaspoon salt (optional)
1/2 chopped small yellow onion
1/4 Scotch bonnet pepper, seeded
-(remember wash hands after handling)
1 tablespoon wine or balsamic vinegar.
1 small green bell pepper,
-seeded, chopped

To make dressing dip:

Combine all of the ingredients into a
blender jar and process until blended.
Place the dressing in the refrigerator
until ready to serve.

To make fritters:

Mix flour and baking powder in a large
bowl. Add onions, garlic, bell peppers,
parsley, scotch bonnet pepper with the
thyme. Pour the milk, beat batter well.

Next stir in the chopped conch, and salt
(if desired) with black pepper to taste.

The Batter should rest in the frigerator
for at least two hours or over night to
achieve the right nonsticky consistency.

Heat oil in a deep skillet or a electric
fryer to a temperature of 375 F. Remove
the fritters with a slotted spoon.

Drain off the excess oils on paper towels.
Use the separate bowls to serve dressing.
Makes about six servings.