Caribbean Conch Chili, Coco La Palm,
Negril
This Coco La Palm Resort recipe won first place in the non-traditional
category at the 1997 Montego Bay Chili Cook-Off. Recipe courtesy Jamaica
Tourist Board and Coco La Palm.
1/2 each hot chili pepper, Habanero (Scotch Bonnet)
2 tablespoons olive oil
4 cloves garlic, minced
1 whole onion, chopped
1 bell pepper, seeded, chopped
1 1/2 pounds conch, white, cleaned, ground
2 whole bay leaves
1 tablespoon chili powder
1/2 teaspoon pimento, whole berries
2 teaspoons cumin, ground
2 teaspoons oregano, dried
1 cup beer
1/2 cup tomato puree
2 whole tomatoes, peeled, seeded, diced
1 tablespoon Worcestershire sauce
1 teaspoon hot pepper sauce
1/2 cup kidney beans, small or Caribbean red peas
1 tablespoon lime juice
1/4 cup scallions, chopped
Salt and pepper to taste
Soak and cook beans with lime juice. Do not use seasonings. Reserve two
cups cooking liquid. Chop habanero pepper. In kettle, heat olive oil and
sauté peppers, onions, and garlic until translucent. Add conch
and all spices, cook for 1-2 minutes over high heat. Add beer, Worcestershire
sauce, tomato puree, hot sauce, tomatoes, and bean liquid. Simmer, partially
covered, for 30 minutes. Add beans and cook for 20 more minutes or until
conch is tender and most of the liquid absorbed. Season to taste and sprinkle
with scallions before service. Serve with corn bread.
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