Bahamian Coconut Stewed Conch

Ingredients

• 2 pounds (900g) conch meat, cleaned and diced 2 pounds (900g) conch meat, cleaned and diced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 1 bell pepper, finely chopped 1 bell pepper, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon thyme leaves 1 teaspoon thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon allspice 1 teaspoon allspice
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onions, bell peppers, and garlic, and sauté until softened.
2. 2.
   Add the diced conch meat to the pot and cook for about 5 minutes, until it starts to turn opaque.
3. 3.
   Stir in the thyme, paprika, allspice, salt, black pepper, and cayenne pepper (if using). Cook for another minute to allow the spices to release their flavors.
4. 4.
   Pour in the coconut milk and broth, and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the conch meat is tender.
5. 5.
   Taste and adjust the seasoning if needed. Serve the Bahamian Coconut Stewed Conch over white rice, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Conch meat — Ensure that the conch meat is properly cleaned and diced before cooking. Tenderize the meat by pounding it lightly with a meat mallet to ensure tenderness.

Tips & Tricks

• If you can't find fresh conch meat, you can use frozen conch meat as a substitute.
• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the stew.
• Allow the stew to simmer on low heat for a longer time to further enhance the flavors.
• Serve the stew with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Serving advice

Serve the Bahamian Coconut Stewed Conch over a bed of fluffy white rice to soak up the flavorful sauce. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Bahamian Coconut Stewed Conch in a shallow bowl, allowing the vibrant colors of the dish to shine through. Place a sprig of fresh herbs on top for an elegant touch.