Stewed Conch

bullet6 Average size conch, cleaned, skin removed & pounded with a metal mallet until very thin and comes apart.
bulletWater
bullet1 Tbsp. butter or margarine (optional)
bullet1/2 to 1 ounce salt pork or 1/4 c. bacon drippings or 1/4 c. vegetable oil
bullet1/2 c. flour
bullet1 small onion, chopped fine
bullet1 c. fresh tomato, chopped fine OR 1 to 2 Tbsp. tomato paste
bullet1/4 tsp. Thyme
bullet3 med. sweet potatoes, peeled & cut in quarter
bullet3 med. Irish potatoes, peeled and cut in half
bulletSalt & Pepper to taste

Place conch in saucepan & just cover with water (approx 5 cups), and parboil uncovered 40-45 minutes or until tender.  Watch closely so water does not boil over; using a slotted cooking spoon, skim off froth as it forms.  If unable to watch constantly, add 1 Tbsp. butter or ;margarine to prevent frothing and boiling over.  Most of the water will be boiled away.  Chop salt pork in small pieces and fry out in heavy skillet.  Add flour & cook & stir until golden brown.  Add onion, fresh tomato or tomato paste and thyme; mix well.  Stir in 3 cups water (more if desired) to flour mixture, stirring with a French whip to prevent lumps; simmer 15 minutes, stirring occasionally.  Add conch, vegetables & seasoning; bring to a boil, cover & cook for 15-20 minutes without lifting cover.  Bahamians like to eat this dish with grits or Johnny cake.

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Recipe from "Gourmet Bahamian Cooking" by Marie Mandelson & Marguerite Sawyer.