Bahamian Steamed Conch

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  • Level: Intermediate
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 6 servings
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2 tablespoons canola oil

2 cloves garlic, minced

1 large Spanish onion, sliced

1 medium green sweet pepper, sliced

1 medium red sweet pepper, sliced

3 tablespoons tomato paste

4 medium plum tomatoes, chopped

3 sprigs fresh thyme

5 pounds conch meat (tenderized with a mallet, steamed and cut into large chunks), liquid reserved

1 red chile pepper, chopped



  1. Heat oil in a saute pan. Add garlic and onions and saute until onions are fragrant. Add the sweet peppers to the pan and saute for about 2 minutes. Stir in the tomato paste, tomatoes, and the thyme. Add the conch and the reserved liquid. Add chile pepper and season, to taste. Allow to simmer until conch is tender and sauce is slightly thickened. Serve over white rice.
  2. Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.