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Categories:
salt pork yellow onions garlic thyme green bell peppers celery tomatoes tomato paste conch potato salt black pepper hot sauce sherry wine
Viewed: 33 - Published at: 2 years agoIngredients
- 14 cup salt pork, finely diced or 14 cup bacon
- 2 yellow onions, finely chopped
- 1 garlic clove, minced
- 1 sprig fresh thyme
- 2 green bell peppers, cored, seeded and diced
- 2 celery ribs, sliced crosswise
- 1 lb tomatoes, ripe or 2 large tomatoes or 1 (16 ounce) canwhole tomatoes with juice
- 14 cup tomato paste
- 6 conch, pounded with a meat hammer and diced (thawed if frozen)
- 1 lb potato, peeled and diced (about 4 medium red-skinned)
- salt
- black pepper, freshly ground to taste
- hot sauce (try a nice Bahamian one if you can)
- 1 dash sherry wine (optional)
Method
- In a 4-quart heavy saucepan, fry the salt pork until golden brown.
- Add onions, garlic, thyme, bell peppers and celery to the pot.
- Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well.
- Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil.
- Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary.
- Taste and adjust for salt and pepper.
- Add hot sauce to taste (or serve it on the side).
- Add a splash of sherry at the end of cooking for zest, if you wish.
