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.
Bon Probecho!