Calco Stoba

Calco or Conch is a shell fish like an oyster, and is very popular with local seafood dish. Unlike the oyster the meat of conch is firm and white and is prepared in an array of ways including calco stoba, calco a la pariya, calco hasa. read more

Ingredients

Calco Stoba

2 lbs Conch Meat
1 large onion, finely chopped
1 medium green pepper, finely chopped
2 large tomatoes, peeled and chopped
2 chicken bouillon cubes dissolved in 1/2 cup water
Dash of Tabasco sauce or minced hot pepper
1 Tbs. Maggi or Beef extract

Directions

Clean, peel, and pound well with a wooden mallet:

2 lbs Conch Meat

Then rub it with:

1/2 cup white wine vinegar

Cut the conch into bite size pieces. Sauteen three tablespoons butter:

1 large onion, finely chopped
1 medium green pepper, finely chopped

Add:

2 large tomatoes, peeled and chopped
2 chicken bouillon cubes dissolved in 1/2 cup water
Dash of Tabasco sauce or minced hot pepper
1 Tbs. Maggi or Beef extract

Simmer the stew for about twenty minutes. Add conch, cover and continue to cook until meat is tender - about ten minutes. Add seasoning as required.

Calco Stoba

Ingredients

Directions

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