Estimated Nutrition (whole recipe, rough)
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Conch | not in our table | 0 |
| Meat | not in our table | 0 |
| Sauce | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. conch meat
- 1 Tbs. Maggi or beef extract
- 1/2 c. white wine vinegar
- 3 Tbs. margarine or butter
- 1 large onion, finely chopped
- 2 large tomatoes, peeled and chopped
- 1 med. green pepper, finely chopped
- Dash of Tabasco sauce or minced hot pepper
- 2 chicken bouillon cubes dissolved in 1/2 c. water
Directions
Clean, peel, and pound conch meat well with a wooden mallet. Then rub it with the vinegar. Cut the conch into bite size pieces.
Sauté onion and green pepper in butter. Add tomatoes, bouillon, water, Tabasco sauce, and beef extract. Simmer the stew about twenty minutes. Add conch, cover and continue to cook only until meat is tender, about ten minutes. Adjust seasonings.
Category:Haitian Recipes
Category:Haitian Meat Dishes