Karko Stobá (Queen Conch Stew) is a traditional Bonaire recipe for a classic stew of conch meat, onion and bell pepper flavoured with bouillon. The full recipe is presented here and I hope you enjoy this classic Bonaire version of: Queen Conch Stew (Karko Stobá).
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Conch stew is a very popular on the islands of Curaçao, Aruba, and Bonaire.
Ingredients:
4 pieces of conch
1 onion, diced
1 green bell pepper, diced
3 limes
4 tbsp butter
1 prawn or lobster bouillon cube.
Method:
Remove the pink part of the conch meat and clean it by rubbing with a halved lime. Now, using a meat mallet beat the conch flat and even. Cut the prepared conch meat into little (bit-size) pieces and but them in a bowl.
Place a deep pan over medium heat. Add the butter and once foaming use to fry the onion and bell pepper pieces for about 5 minutes, until softened. Stir in the bouillon cube and cook for 2 minutes, stirring, until completely incorporated.
Add the conch and fry for about a minute or two (be careful not to overcook it or undercook it).
Conch stew is best served immediately after cooking. It can be served accompanied by rice or tutu.
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