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Name: Traditional Conch Stew from Antigua and Barbuda
Prep time: 20 min
Cook time: 60 min
Yield: 4
Cuisine: Antigua and Barbuda
Ingredients: 1 lb fresh or frozen conch meat, cleaned and tenderized; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 3 cloves garlic, minced; 1 bell pepper (any color), diced; 1 scotch bonnet pepper, finely minced (adjust for heat); 1 (14.5 oz) can diced tomatoes, undrained; 1 cup tomato sauce or passata; 1 cup water or fish broth; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1/2 teaspoon ground allspice; 1/2 teaspoon black pepper; 1 teaspoon salt (or to taste); 1 tablespoon Worcestershire sauce; 2 tablespoons fresh parsley or cilantro, chopped (for garnish); 1 lime, cut into wedges (for serving)

Conch Stew

Antigua and Barbuda

Tender conch meat simmered in a savory tomato-based sauce.

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