RCI-SP.003.0165.001

Conch Stew

Name: Conch Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 2 unit lb. Conch meat; 1 unit Tbs. Maggi or Beef extract; 1/2 unit c. white wine vinegar; 3 unit Tbs. margarine or butter; 1 large Onion (finely chopped); 2 large tomatoes (peeled and chopped); 1 clove garlic (minced or garlic power or Adobo); 1 unit med. green pepper (finely chopped); 1 small can tomato paste; 1 unit lemon juice; 1 Dash of Tabasco sauce or minced hot pepper; 2 unit Chicken bouillon cubes dissolved in 1/2 c. water; 1 unit Olive Oil (enough to cover bottom of pan)

Conch Stew from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

 lb. Conch meat
2 unit
Tbs. Maggi or Beef extract
1 unit
c. white wine vinegar
1/2 unit
Tbs. margarine or butter
3 unit
Onion
finely chopped
1 large
tomatoes
peeled and chopped
2 large
garlic
minced or garlic power or Adobo
1 clove
med. green pepper
finely chopped
1 unit
can tomato paste
1 small
lemon juice
1 unit
of Tabasco sauce or minced hot pepper
1 Dash
Chicken bouillon cubes dissolved in 1/2 c. water
2 unit
Olive Oil
enough to cover bottom of pan
1 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Conch Stew

Ingredients

Method

What Makes This Variant Distinct