Calco Stoba (Conch Stew)
Serves 6
Clean, peel, and pound well with a wooden mallet:
- 2 lbs Conch Meat
Then rub it with:
- 1/2 cup white wine vinegar
Cut the conch into bite size pieces. Sauteé in three tablespoons butter:
- 1 large onion, finely chopped
- 1 medium green pepper, finely chopped
Add:
- 2 large tomatoes, peeled and chopped
- 2 chicken bouillon cubes dissolved in 1/2 cup water
- dash of Tabasco sauce or minced hot pepper
- 1 Tbs. Maggi or Beef extract
Simmer the stew for about twenty minutes. Add conch, cover and continue to cook until meat is tender – about ten minutes. Add seasoning as required.