Preparation

1. Remove the pink part of the conch meat and clean it with lime
2. With a beef hammer, beat the conch flat and even.
3. Cut the conch then in little pieces and but them in a bowl.
4. Dice up the onion and green pepper and fry them in a deep pan with the butter.
5. Add the bouillion and let it cook for about a minute or two until completly cooked
6. Add the conch and cook it for about a minute or two. Be carefull not to overcook it or undercook it.
7. Conch stew is better to served immediately after cooking. Can serve with rice or tutu..