2 fresh conchs
1 hot pepper chopped
2 fresh tomatoes
½ medium onions sliced
1 bell pepper
1 stick of celery
1 teaspoon thyme
Salt and black pepper
Tenderize your conch by pounding it with a meat tenderizer or a rolling pin.
Boil the conch for 10 minutes in a small pot in 2 cups of water. Retain the water after boiling the conch to use for the sauce.
Create the sauce.
Sauté the onion with the conch until they get a little color. Add the hot pepper, tomatoes, bell pepper, celery, carrot and thyme.
Add a little water and simmer these ingredients together gently until they reduce into a thick sauce.
Add the conch to the sauce and simmer for about 5 – 10 minutes. Season with salt and pepper to taste.