In discussing St. Lucia's culinary identity, Natalie Compton champions conch in sauce souskaye, alongside the national dish of green figs and saltfish. In her debut cookbook, she emphasizes the unique seafood quality of local cuisine. Compton details the preparation of conch, likening it to octopus, and gives insight on cooking techniques such as layering salt for flavor enhancement. She also notes substitutions like calamari or shrimp, while expressing enthusiasm about the current appreciation for Caribbean cuisine, aiming to share its rich flavors with a wider audience.
"This dish celebrates our beautiful seafood and the bright, earthy souskaye sauce is a fantastic way to enjoy conch," she says.
"Conch is like a giant clam with the texture of an octopus," she explains. "Be patient with it because it is worth it."
"Salt brings out the sweetness of the conch and also seasons every element as they come into play," she says. "Don't [just] add salt at the end."
"Caribbean cuisine is having a moment and I am happy to document this," Compton says. "I [want to introduce] readers to the Caribbean through my food..."
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