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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Modified an original from a Bahamian Lady years ago. Ingredients:
2 cups conch (ground) |
2 cups diced potato |
1/2 cup celery diced |
1/2 cup carrots diced |
1/3 cup green pepper diced |
1/2 can mushrooms diced |
1 #2 can diced tomatoes |
1/2 cup ham diced |
4 oz salt pork diced |
1 oz cooking oil |
1/2 cup onion diced |
1 tb tomato paste |
1/4 ts fresh thyme |
salt and pepper to taste |
2 tb worchestershire sauce |
6 soda crackers crushed |
Directions:
1. PUT *POTATOES, CELERY, CARROTS, PEPPER, MUSHROOMS, TOMATOES AND HAM WITH 2 QUARTS OF WATER. COOK ON MEDIUM HEAT. FRY SALT PORK IN OIL UNTIL SALT PORK IS HALF BROWN.. ADD ONIONS AND COOK UNTIL ONIONS ARE GOLDEN BROWN. ADD TOMATO PASTE AND FRESH THYME LEAVES AND SALT AND PEPPER. STIR WHILE COOKING. TRANSFER CONTENTS OF FRY PAN TO POT. ADD CONCH. COOK ON LOW HEAT UNTIL ALL INGREDIENTS ARE WELL DONE. ADD WORCHESTERSHIRE SAUCE AND CRACKERS. STIR WELL AND SIMMER 30 MINUTES. LET STAND 30 MINUTES. STIR AND SERVE.
2. I THINK IT IS BETTER THE NEXT DAY. DO NOT BOIL WHEN REHEATING.
3. *IF YOU ARE SERVING THE NEXT DAY, COOK THE DICED POTATOES SEPARATELY UNTIL CRISP TENDER THEN ADD TO SOUP BEFORE YOU REFRIGERATE.
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