tenderize conch and add to pot with 4-6 cups of water.

add coco, plantain, potatos, carrots, and okra and simmer for 15 - 20 mins.

in small frying pan heat fat and fry flour until mixture is dark brown in color (keep stirring all the time).

add a 1/2 cup water gradually to make a sauce and add to soup.

season with salt and pepper, pierce habanero and add to soup.

simmer until done. serve with white rice.