Conch Stew
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[edit] Description
[edit] Ingredients
- 2 lb. Conch meat
- 1 Tbs. Maggi or Beef extract
- 1/2 c. white wine vinegar
- 3 Tbs. margarine or butter
- 1 large Onion, finely chopped
- 2 large tomatoes, peeled and chopped
- 1 med. green pepper, finely chopped
- Dash of Tabasco sauce or minced hot pepper
- 2 Chicken bouillon cubes dissolved in 1/2 c. water
[edit] Directions
- Clean, peel, and pound Conch meat well with a wooden mallet. Then rub it with the vinegar. Cut the Conch into bite size pieces.
- Sauté Onion and green pepper in butter. Add tomatoes, bouillon, water, Tabasco sauce, and Beef extract. Simmer the stew about twenty minutes. Add Conch, cover and continue to cook only until meat is tender, about ten minutes. Adjust seasonings.
Categories: Haitian Recipes | Haitian Meat Dishes | Conch Recipes | White vinegar Recipes | Green pepper Recipes | Chile Recipes | Margarine Recipes | Tomato Recipes | Vinegar Recipes | Chicken Recipes | Butter Recipes | Water Recipes | Onion Recipes | Beef Recipes | Tabasco sauce Recipes | Meat Recipes
