Appreciated for its exquisite flesh, the queen conch, a marine mollusc belonging to the gastropod family, is widely used in Creole recipes, especially the famous fricassee. Traditionally prepared by fishermen returning from a fishing trip, this dish is as famous as chicken colombo in the Antilles!
This tasty fricassee consists mainly of queen conch, chives, onion, garlic, chilli pepper, lemon juice, allspice leaves, tomato pulp, a little cane sugar and parsley. It's a delicious stew that can be accompanied by basmati rice or local vegetables.
Each November, in Vieux-Bourg, the queen conch capital of Guadeloupe, the famous mollusc (now a protected species in the Antilles) is honoured at a special gathering. It's an opportunity to taste queen conch specialities like fricassee or sausage, while enjoying music in a lively atmosphere.