6 Conchs, Skinned
½ cup Cooking oil
1 cup Flour
½ tsp Salt
½ tsp White pepper
½ tsp Thyme
1 small Onion (chopped)
1 cup Tomato (finely chopped)
5 cups Water
Bruise conch with tenderizer mallet be careful not to tear conch apart. In a pan pour boiling water over conch and let stand until water cools. Boil conch for 1 hour over medium-low heat. Meanwhile in a large frying pan or medium sized
pot over medium low heat add cooking oil, flour and salt. Constantly stir mixture allowing to cook until golden brown.
Add onion, white pepper and thyme. Continue stirring while onions cook to a tender texture. Add tomatoes and cook until blended. Add water and simmer for 10 minutes. You may adjust thickness at this point by adding more water. Add conch and cook for 30 minutes or until conch is tender.
A Bahamian Breakfast dish, stewed conch is served with grits,
Johnny Cake, Potato Bread or Homemade leaven bread.