This is a traditional Bahamian dish, usually served with peas and rice.
|4||conch, cleaned and pounded|
|1||green pepper, chopped|
|¼||cup ham, chopped fine (optional)|
|2||cups tomatoes, chopped|
|1||hot pepper, chopped fine|
|1||Tbls worcestershire sauce|
|½||tsp black pepper|
|dash lime juice|
Place conch in boiling water. When water foams up, drain and add fresh. Boil and repeat until the water is clear. Add vinegar and simmer 20 minutes or until the conch is fork-tender. Drain and cut conch into bite size pieces. In a heavy pan, heat oil and butter. Saute onion, green pepper, conch and ham. When the onion is soft, add tomatoes, hot pepper, catsup, worcestershire, water, thyme, salt and black pepper. Cover and steam 10-15 minutes. Stir in lime juice.