Country: Honduras Servings: Serves 6

Ingredients

• conch meat – 2 lbs / 900 g
• coconut milk – 4 cups / 960 ml
• water – 2 cups / 480 ml
• onion – 1 large, chopped
• green bell pepper – 1 medium, chopped
• garlic cloves – 3 cloves, minced
• cilantro – 1 bunch, chopped
• yucca – 2 cups / 280 g, peeled and diced
• ripe plantain – 1 large, sliced
• vegetable oil – 2 tbsp / 30 ml
• bay leaves – 2 leaves
• salt – to taste
• black pepper – to taste
• lime – 1, juiced

Instructions

1. Clean the conch meat and cut it into bite-sized pieces.
2. In a large pot, heat the vegetable oil over medium heat.
3. Sauté the onion, garlic, and green bell pepper until softened.
4. Add the conch pieces to the pot and cook until slightly browned.
5. Pour in the coconut milk and water, stirring to combine.
6. Add the yucca, plantain, bay leaves, and season with salt and pepper.
7. Bring the mixture to a boil, then reduce the heat to a simmer.
8. Cover and cook for 25-30 minutes, or until the yucca is tender.
9. Stir in the chopped cilantro and lime juice before serving.

Substitutions

• conch meat -> shrimp, scallops, or clams
• coconut milk -> almond milk with coconut essence
• yucca -> sweet potato

Enhancements in the Next Evolution

• Add a pinch of cumin for additional warmth.
• Incorporate chili flakes for a bit of heat.
• Try adding chopped tomatoes for a touch of acidity.