Mélange Travel & Lifestyle Magazine January 2018 - Page 474

Stewed Conch INGREDIENTS 5lbs conch 1 red pepper 1 green pepper 8 potatoes 1 small onion Ketjap Manis ¼ cup Worcestershire sauce ¼ cup 1 Table spoon curry powder 5 Table spoons Badia complete seasoning Fresh Thyme 3 Table spoons oil Water PREPARATION 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 tender. 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.