Bahamian Fire Engine, Corn beef & Grits.. Cooking with Bernadette. Clayborne

Heat the vegetable oil in a large pot over medium heat.

Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are soft.

Stir in the chopped conch and cook for about 5 minutes until it starts to brown.

Add the tomato paste, diced tomatoes, thyme, paprika, cayenne pepper, black pepper, and salt. Mix well.

Pour in the water and bring the mixture to a simmer.

Cover the pot and let it cook for about 30 minutes, stirring occasionally.

After 30 minutes, check the consistency. If it's too thick, add a little more water.

Once the conch is tender, remove from heat and stir in the chopped green onions.

Serve hot with rice or bread.

Spice Level: