Ingredients

2 lbs conch
5 whole pimento seeds
1 whole scotch bonnet
3 stalks scallion
1 tbsp minced garlic
1 white onion, diced
3 tbsp extra virgin olive oil
2 tbsp minced garlic
5 cups coconut milk
1/2 cup chopped scallion
1 tsp salt
1/4 tsp allspice
1 tsp dried thyme
1/2 tsp black pepper

Directions

  1. Clean the conch and remove and discard all of the black and pink pieces from it.
  2. Put the cleaned pieces in a large ziplock bag and using a meat tenderizer, pound the conch meat.
  3. To a large stock pot on medium high heat, add the tenderized conch, pimento, scotch bonnet, 3 stalks of scallion, 1 tbsp minced garlic, and diced onion and boil for 1 hour.
  4. To another pot over medium heat, add the olive oil.
  5. Once the oil is hot, add the chopped scallion, salt, allspice, thyme, and black pepper and sauté for 3 minutes.
  6. Add the coconut milk and let simmer for 10 minutes.
  7. Slice the conch into bite size pieces then add to the coconut milk pot and simmer on medium low heat for 1 hour or until tender.
  8. Serve with white rice