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1 lb shelled conch, cleaned, skinned
1 medium onion sliced
3/4 cup water
1 tomato chopped
3 cloves garlic, minced
1/4 cup oil
1 medium chopped onion
1/4 cup green onions,
3 tablespoons tomato paste
salt, black pepper, and hot pepper to taste
1 tsp. thyme
1 tsp parsley
2 tbsp vinegar


Pound conch with a mallet, cut into 1 1/2" pieces. Place conch in a bowl with vinegar.

Add water, and set aside for 2 hrs then drain thoroughly. Cook onion and garlic in oil for 2-3 minutes

Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender.