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Growing up near Jamaica's pristine shores, I've always cherished conch. This stew recipe brings back memories of family gatherings and salty sea breezes. Tender chunks of conch swim in a rich, creamy coconut milk base, infused with aromatic spices. Fragrant thyme and warm allspice transport you straight to Caribbean paradise. Don't worry if you're far from tropical waters – this hearty dish will have your taste buds dancing like you're right on island time.
Ingredients for Jamaican Conch Stew
- Conch meat: Tender and flavorful seafood that is the star of the dish, providing a unique texture and taste experience.
- Onion: Adds a sweet and savory depth to the stew, enhancing the overall flavor profile of the dish.
- Garlic: Infuses a rich and aromatic taste, elevating the stew with its pungent and robust flavor.
- Bell pepper: Offers a pop of color and a subtle sweetness, balancing the flavors of the stew.
- Coconut milk: Provides a creamy and luscious base, adding a tropical twist and richness to the stew.
- Dried thyme: Adds earthy and floral notes, enhancing the overall aroma and flavor of the stew.
- Ground allspice: Contributes warmth and depth with its blend of flavors, giving the stew a hint of spice and complexity.
- Water: Essential for creating the broth of the stew, allowing all the flavors to meld together harmoniously.
Read more: Jamaican Stew Peas Recipe
Essential Tools for Making This Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Sharp knife: Needed to chop and clean the conch meat and vegetables effectively.
Jamaican Conch Stew Recipe
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs Conch meat cleaned and chopped
- 1 large Onion chopped
- 2 cloves Garlic minced
- 1 large Bell pepper chopped
- 2 cups Coconut milk
- 1 tsp Thyme dried
- 1 tsp Allspice ground
- 1 tsp Salt or to taste
- 1 tsp Black pepper ground
- 2 cups Water
Read more: Jamaican Beef Stew Recipe
Instructions:
- 1. Heat a large pot over medium heat and add a bit of oil.
- 2. Add the chopped onion, garlic, and bell pepper. Sauté until softened.
- 3. Add the conch meat and cook for about 5 minutes.
- 4. Pour in the coconut milk and water. Stir to combine.
- 5. Add thyme, allspice, salt, and black pepper. Bring to a boil.
- 6. Reduce heat to low and let it simmer for about 45 minutes, or until the conch is tender.
- 7. Adjust seasoning if needed. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Jamaican Oxtail Stew Recipe
Tips for Making Jamaican Conch Stew Ahead of Time
Make Ahead Instructions
- Cook the stew as directed and let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Cool the stew completely before freezing.
- Transfer to a freezer-safe container or bag, leaving some room for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating.
Conch meat in Jamaican cuisine is often used in stews and fritters, but it can also be enjoyed raw in ceviche for a refreshing and unique seafood experience.
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