Sweet succulent pieces of conch meat cooked in a rich coconut broth that’s seasoned with flavored with pumpkin, (calabaza squash) herbs and spices. The rich color comes from the piece of pumpkin (calabaza squash) that dissolved in the broth as it cooked.
1 lb. conch meat
1 – 15 oz. can coconut milk **
¼ lb pumpkin, (calabaza squash) peeled and cut into small pieces
1 lg. onion, finely chopped
2 cloves garlic, crushed
2 Stalks Escallions, finely chopped
2 Sprigs Thyme
hot pepper, optional
Salt and black pepper to taste
In a saucepan, combine coconut milk with pumpkin onions and garlic. Cook over medium heat until pumpkin begins to dissolve, about 10 minutes. Add remaining ingredients to the pot and cook for an additional 10 minutes until sauce begins to thicken. Taste conch for tenderness and flavor. Add more salt and pepper if desired. If conch is not to your desired tenderness cook for an additional 5 minutes. Delicious served with roasted breadfruit
** can substitute fresh coconut milk or 1 pk dry coconut milk + 2 C. water.
** A pumpkin with a deep red color will make this dish even more visually appealing
*If the outer skin is still attached start at the black claw and trim away all the outer covering and membranes from the underside until you are only left with clean white and gray meat.
*If the recipe requires cooking, blanch conch in boiling water for about 2 minutes, strip away outer layer if not already done and drain before final preparation.