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Ingredients
- See below
Directions
- Clean, peel & pound well 2 lbs of conch meat, then rub it with 1/2 c. white wine vinegar. Cut the conch into bite size pcs & hold on the side. Saute/fry in three Tbls. of butter, 1 onion, finely minced, 1green pepper, finely minced. Add in 2 tomatoes, peeled & minced, 2 chicken bouillon cubes dissolved in 1/2 c. of water. Dash of tabasco sauce or possibly chopped warm pepper, 1 Tbls. Maggi seasoning. Simmer the stew about 20 min. Add in conch, cover & continue to cook till meat is tender, about 10 min. Season to taste.
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