2 lb. conch meat-cleaned and pounded tender with a meat mallet (Substitute plant-based faux scallops or button mushroom tops)
1 c chopped onion
2 c chopped ripe tomato
1 each red, yellow, and orange pepper sliced
2 Scotch Bonnet or Habanero pepper sliced (very hot – adjust to your tastes)
4 large cloves garlic, minced
½ cup green onions, finely chopped
1/4 tomato paste
1 c epis
¼ c Pikliz juice or vinegar
1 tbsp thyme leaves
1 tbsp parsley
2 tbsp olive oil
Salt and black pepper to taste
Clean, pound and chop the conch meat into bite size pieces and soak in white vinegar for two hours.
Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
Reduce the heat to medium and add the conch and the remaining ingredients. Simmer, stirring often, for about 45 minutes or until the conch is tender.
Serve hot with rice.
Notes and Instructions
Recipe and photo credit: Georgia Reader