How-to cook Caribbean conch stew with Lynn M. Bodden at The Cottages

conch meat

🥗Healthier: fish

💰Cheaper: chicken

Fish or chicken can be more accessible and affordable alternatives.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños offer heat with fewer calories, while bell peppers provide sweetness without spice.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often cheaper.

Boil the conch for about 1.5 to 2 hours until tender.

Use canned coconut milk instead of fresh.

Chop the conch into bite-sized pieces along with onion and sweet pepper.

Add a tiny bit of scallion and thyme to the coconut milk.

Combine all ingredients in a pot and bring to a boil.

Simmer for about 1 hour, stirring occasionally until the vegetables blend into the coconut milk.

Make sea pie by mixing water, flour, and salt, then rolling into small dumplings.

Add the dumplings to the stew and cook for another 30 minutes, stirring continuously to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level: