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Vincentian Stewed Conch

Name: Vincentian Stewed Conch
Total time: 90 min
Yield: Serves 4
Cuisine: Saint Vincent and the Grenadines
Ingredients: 400g Whelk (shelled); 1 Onion; 1 Green Bell Pepper; 2 Tomato; 2 cloves Garlic; 2 Thyme; 1 Chili pepper; 2 tbsp Lime juice; 20g Butter; 1 tbsp Vegetable Oil; 1/2 tsp Salt; 400ml Water

Main Dish

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Conch simmered tender, then stewed with tomato and herbs — a seafood dish of Saint Vincent.

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📖 The Story Behind This Dish

Conch is a large sea snail caught in the Caribbean; in Saint Vincent and the Grenadines the meat is pounded tender, then stewed with onion, tomato, green pepper, and thyme. A specialty of beach shacks in the Grenadines, it's eaten with rice or boiled root vegetables.

🌆 Where it's eaten: On a beach in the Grenadines, big pink conch shells are piled up as the meat stews in tomato sauce in a shack's pot.

🥕 Ingredients (serves 4)

Whelk (shelled) 400g
Onion 1
Green Bell Pepper 1
Tomato 2
Garlic 2 cloves
Thyme 2
Chili pepper 1
Lime juice 2 tbsp
Butter 20g
Vegetable Oil 1 tbsp
Salt 1/2 tsp
Water 400ml

👩‍🍳 Instructions

Cut the shellfish into bite-size pieces, rub with lime juice and salt, let stand 10 minutes, and rinse.
Simmer the shellfish in water for 30 minutes until tender and reserve the cooking liquid.
Heat oil and butter in another pot and sauté the sliced onion, green pepper, and garlic.
Add the chopped tomato, thyme, chili, shellfish, and cooking liquid.
Stew 15 minutes and season with salt.

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