Name: Traditional Antiguan Conch Stew from Antigua and Barbuda
Prep time: 20 min
Cook time: 60 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 2 lbs conch meat, cleaned and chopped into 1-inch pieces; 1 large onion, diced; 1 green bell pepper, diced; 1 red bell pepper, diced; 3 cloves garlic, minced; 1 Scotch bonnet pepper, whole (optional, for heat); 1 (14.5 oz) can diced tomatoes; 1 (6 oz) can tomato paste; 2 cups water or fish stock; 2 tablespoons vegetable oil; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon ground allspice; 1/2 teaspoon black pepper; 1 teaspoon salt (adjust to taste); 2 stalks green onions, chopped (for garnish); 1 lime, cut into wedges (for serving)

Antiguan Conch Stew Antigua and Barbuda

Tender conch meat simmered in a rich, tomato-based sauce with onions, peppers, and local spices.

Antigua and Barbuda stew

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