Conch Stew (Carco Stoba)
2 lbs of conch meat
1/2 cup white wine vinegar
1 onion, finely chopped
1 green pepper, finely chopped
2 tomatoes, peeled and chopped
2 chicken bouillon cubes disolved in 1/2 cup of water
Dash of Tabasco sauce or minced hot pepper
1 Tbs. Maggi seasoning
Clean, peel and pound well the conch. Then rub it with vinegar.
Cut the conch into bite size pieces and set aside.
Saute onion and green pepper in three tablespoons of butter. Add
tomatoes, bouillon, hot pepper and Maggi seasoning.
Simmer the stew about 20 minutes. Add conch, cover and continue
to cook until meat is tender, about 10 minutes. Season to taste.
Tastes better second day.
Notes: This is a Conch stew recipe but you can use chicken, lobster,
or shrimp in its place. This a typical dish of the Netherlands
Antilles (Bonaire, Curacao, Aruba, St. Maartan, Saba, Stacia)