Description Edit

Ingredients Edit

  • 1 lb.conch, cleaned and peeled
  • 2hot peppers in small pieces
  • 2 c.white vinegar
  • 2onions, sliced
  • 3cloves garlic, crushed
  • 12cloves
  • 1 tsp.allspice
  • 1/2 c.reserved Conch broth

Directions Edit

  1. Pound the Conch well with a wooden mallet. In a heavy sauce pan, bring several cups of salted water to a brisk boil. Drop the Conch into the boiling water and cook only a few minutes. The Conch becomes tough and loses its succulence if overcooked. Drain well and cut the Conch into bite size pieces.
  2. Combine the rest of the ingredients to make a marinade for the Conch. Cover the Conch with marinade and refrigerate for twenty-four hours. If a spicier dish is desired, increase number of hot peppers to taste.
  3. Serve with crackers.
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