Tobago Conch in Coconut Milk
Papillon-Style
Ubiquitous Caribbean
Ingredients:
5 conch (about 2 1/2 pounds conch meat)
2 onions, finely chopped
1 head garlic, chopped
3 tomatoes, chopped
1 cup coconut milk
1 teaspoon Maggie Taste Maker or other gravy browning
12 fresh okras, chopped
or one 10-ounce box frozen chopped okra
2 teaspoons paprika
3 hot peppers, seeded and chopped (more or less, to taste)
Preparation:
Lay conch on a cutting board. Using a meat mallet, pound it methodically from one end to the other until no hard lumps remain -- about 4 to 5 minutes. Place the conch in a saucepan and cover with water. Bring water toa boil.. Reduce heat and simmger conch for 40 to 45 minutes, until soft when tested with a fork. Cut conch into bite-size pieces, if desired.
Measure 2 cup of th conch cooking water. Pour conch water into a saucepan and add onions, garlicm tomatoes, coconut milk, Maggie Taste Maker, okra, paprika and hot peppers. Cook for 30 minutes until mixture resemble a thick, chunky sauce. Stir in conch and serve.
Make 6 to 8 serving
Courtesy of Papillon Restaurant, Buccoo Junction, Tobago.
