Conch Stew

Ingredients:

5 large Conchs, skinned and cleaned

1 large Bell pepper, finely chopped

1 large Onion, finely chopped

5 Seasoning peppers, whole

1 scotch bonnet, whole

2 cans of coconut milk (or milk extracted from 2 large coconuts)

Salt 1/2 Tbs

Black Pepper ½ Tbs

Sea pies:

½ cup all-purpose flour

¼ cup self-rising flour

¼ cup corn meal

½ milk

Preparing Conch:

Using a meat tenderizer pound conch until flatten and the meat is broken. Have ready a large pot of boiling water. Add the conchs to the water and boil for 10 minutes. Remove from the water and slice the conch into ¼” slices.

Sea pies Instructions:

Combine All dry ingredients in a mixing bowl and slowly add milk. Knead dough until ingredients are well mixed. Flatten portions of the dough to be 3” diameter and ¼” thick.

Instructions:

Add to a large pot Coconut Milk, Bell pepper, Onion, Seasoning Peppers and Scotch bonnet. Bring to a boil and then add the Conch, reduce to heat to low. Cook uncovered for 1 hr. string frequently.  Once the conch is tender add sea pies and 1 cup of water, cook for an additional 10mins. Remove Scotch Bonnet pepper being careful not to “burst” it.