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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a 4-quart heavy saucepan, fry the salt pork until golden brown. | 2. Add onions, garlic, thyme, bell peppers and celery to the pot. Cook over medium-high heat until the vegetables are soft, stirring frequently, about 4 to 5 minutes and add the tomatoes and tomato paste, stirring well. | 3. Add the diced conch and potatoes with 2 cups of water and bring the mixture to a boil. Add sufficient water to cover the mixture (amount depends on the size of the pot), and simmer over low heat about 25 minutes, adding water if necessary. | 4. Taste and adjust for salt and pepper. Add hot sauce to taste (or serve it on the side). Add a splash of sherry at the end of cooking for zest, if you wish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
salt pork	1/4	cup	diced	-	-	-	-
yellow onion	2		chopped	229.68	13.6764	1.653	18.792
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
thyme	1	sprig		-	-	-	-
green bell pepper	2		cored seeded diced	-	-	-	-
celery rib	2		sliced	-	-	-	-
tomato	1	2		32.76	7.0798	1.6016	0.364
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
conch	6		pounded diced	2121.6048	27.7441	429.217	19.584
potato	1		peeled diced red-skinned	-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
hot sauce		can		-	-	-	-
sherry wine	1	dash		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.