STEWED CONCH

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The Caribbean Queen Conch is a seafood delicacy in Belize…. hundreds of local eateries, food stops and restaurants have one or two items on their menu that includes Conch. On this culinary adventure, we will guide you with the ingredients and steps to make the perfect Stewed Conch for your family to enjoy!

stew-conch food belize

WHAT YOU NEED:

  • 1 lb shelled conch, cleaned, skinned

  • 1 medium onion sliced

  • 3/4 cup water

  • 1 tomato chopped

  • 3 cloves garlic, minced

  • 1/4 cup oil

  • 1 medium chopped onion

  • 1/4 cup green onions,

  • 3 tablespoons tomato paste

  • salt, black pepper, and AUNT SADIE'S Habanero Hot sauce to taste

  • 1 tsp. thyme

  • 1 tsp parsley

  • 2 tbsp vinegar

  • 2 Potatoes

  • Handful Okra

DIRECTIONS:

Pound conch with a mallet, cut into 1 1/2″ pieces. Place conch in a bowl with vinegar.

Add water, and set aside for 2 hrs then drain thoroughly. Cook onion and garlic in oil for 2-3 minutes

Combine remaining ingredients and cook over medium heat. Conch is cooked when it is tender (about 45 minutes) for 45-50 minutes, stirring constantly until conch is tender

NOTE: Classic stewed conch is served with coleslaw and white rice or a garden salad. For many, these two simple sides provide the perfect match. The cooling coleslaw acts to refresh the palate in between bites of the quite spicy conch and the white rice soaking up the delicious, rich sauce offsets the spiciness of the conch. A part from stewing, conch is also curried, used to make salad, fritters, in soups, grilled, jerked and baked!

 

*Optional: for an extra spicy note, dash a few drops of Aunt Sadie’s Pepper Sauces including Fiery, or Too Hot.