From Chef Diosa's kitchen in Dominican Republic.

Originally published on Cookpad Dominican Republic as Lambí a la criolla, with US measurements.

Creole-Style Conch

Name: Creole-Style Conch
Total time: 1800 s
Cuisine: American
Ingredients: 2 lb boiled, cleaned, and chopped conch; 2 tablespoons oil; 1 cubanelle pepper, diced; 1/2 red bell pepper, diced; 1 ripe tomato, diced; 1 small onion; 1/2 teaspoon minced garlic; 1 tablespoon tomato paste; 2 tablespoons hot sauce; salt and pepper

Chef Diosa @cook_1122045

🇩🇴

This Creole-style conch is a simple and delicious dish. And they say conch is an excellent aphrodisiac ;)

Chef Diosa @cook_1122045

🇩🇴

This Creole-style conch is a simple and delicious dish. And they say conch is an excellent aphrodisiac ;)

Saved

Ingredients

30 minutes

2 lbboiled, cleaned, and chopped conch
2 tablespoonsoil
1cubanelle pepper, diced
1/2red bell pepper, diced
1ripe tomato, diced
1small onion
1/2 teaspoonminced garlic
1 tablespoontomato paste
2 tablespoonshot sauce
salt and pepper

Saved

Steps

30 minutes

1

Heat the oil in a Dutch oven or heavy pot. Sauté the onion and garlic. Add the tomatoes and peppers, and cook, stirring to combine.
2

Add the conch, hot sauce, and tomato paste. Add 1/2 cup water (about 120 ml). Adjust salt to taste and simmer on very low heat for 10 minutes.
3

Serve hot. You can serve it with white rice or fried plantains (tostones).