INGREDIENTS

  • 1 (5lb) box of conch (lambi)
  • 1 lime and sour orange, juiced
  • 1 tsp of garlic powder
  • 1 tsp of thyme
  • 1 tsp of black pepper
  • 1 scotch bonnet pepper
  • 1 tbsp of seasoning salt
  • 1 tsp of chicken bouillon cube
  • 1 tsp of baking soda
  • 1/2 cup of olive oil
  • 1 tsp of tomato paste
  • 1 small onion, diced
  • 1 small shallot, diced

DIRECTIONS

STEP 1:

Using a meat mallet, pound the conch until tenderized. Clean the meat thoroughly with lime and/or sour orange juice. Season well. For best results, keep it refrigerated overnight.

STEP 2:

Using a stove top pressure cooker, bring water to a rolling boil. Place the meat into the cooker and close cover securely with regulator in place. Cook for an hour until the meat is tender; remove from heat.

STEP 3:

In a skillet, heat oil and brown the meat evenly for 10 mins. Set aside the meat and prepare to make the sauce.

STEP 4:

Sautee the onions and shallots in the oil. Add tomato paste. Stir the meat into the sauce. Serve with rice and beans with a side a pikliz.

Nutritional Info

No nutrition information available for this recipe

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