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benazir's blog
Conch Stew

Actually I really love conch and I am not even from the Bahamas or any another country in the Carribean Sea. I had this delicious conch meat in a salad when I was a teenager and I am going to do a Conch salad one day Inshallah when I get another box of conch. It would be more expensive sadly but I can seperate them and put them in zip baggies 2 at a time and chuck them in to my freezer until needed. It was $30.00 US when I got the box last time.
To make the stew you will need to turn on the pot to high heat and add 1/4 cup of either safflower or corn oil and let the oil get hot. Wash and chop either 3 green onions,or 1 shallot or onion. Let brown and add 2 cloves of garlic and cook until the rawness goes away. Add 2 pieces of coch meat chopped. that has been washed. Wash, peel and chop 2 carrots. Scrub clean and chop 1 potato. Peeling is optional.
Grind 1 pinch of peppercorns in mortar and pestle and add to the pot. Stir and add either 1 pinch of red chili powder or 1 drop of hot sauce, 1 pinch each of thyme and parsley, 1 bullion cube crumbled, 1 quart or 1 liter of water and reduce heat to low and let cook for 15 minutes. Add either 1 capful of lemon or lime juice, 3 dashes of maggi or knorr aroma, 1 dab of tomato paste, 1 tbs of potato starch, 1/4 cup of water a little at a time to make a slurry and add to the unfnished stew to make it thick. After it thickens it is time to shut heat off and enjoy with a nice salad.
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