Mélange Travel & Lifestyle Magazine January 2018 - Page 474
1 red pepper
1 green pepper
1 small onion
Ketjap Manis ¼ cup
Worcestershire sauce ¼ cup
1 Table spoon curry powder
5 Table spoons Badia
3 Table spoons oil
Cut up the conch into small strips and put it in a
medium sized bowl. Marinate with curry powder, Badia
complete seasoning, Ketjap, Worcestershire sauce and
thyme. Dice the red pepper, green pepper and onion.
Add this to the marinade as well. Mix everything in
the bowl and leave it for at least three hours. In the
meantime dice potatoes.
Use a medium - to large sized pot. Add the oil to the pot
and leave it to heat up. Once the oil is hot enough, add
the conch and cook until it has golden brown colour.
Add half of the diced potatoes and stir. Once everything
is stirred, add boiling water until half of the conch and
potatoes are covered. Slow cook for about three hours
and then mash the potatoes that have already been
cooking in the pot, this will allow the sauce to thicken.
Once this is done you can add the other half of the
potatoes. Cook for another hour until the conch is
You can also add “droppers” or dumplings, which are
made using flour, sugar, salt and milk. Combine these
ingredients in a small bowl and make spoonfuls of the
mixture and drop into the pot. These cook relatively
quickly so they are usually one of the last things added.
The stewed conch can either be served with rice,
plantain or funji.