Calco Stoba (Conch Stew) is a traditional Aruban recipe for a classic stew made with the meat from the conch shellifsh in a tomato and white whine vinegar stock with onion and green bell pepper. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Conch Stew (Calco Stoba).
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Ingredients:
900g conch meat
120ml white wine vinegar
3 tbsp butter
1 large onion, finely chopped
1 green bell pepper, finely chopped
2 large tomatoes, blanched, peeled and chopped
120ml chicken stock
minced hot chilli pepper, to taste
2 Maggi cubes (or beef bouillon cubes)
salt and freshly-ground black pepper, to taste
Method:
Clean the conch, remove the meat then pound well with a wooden mallet. Rub well with the white wine vinegar and cut into bite-sized pieces.
Melt the butter in a pan and use to fry the onion and green bell pepper for about 6 minutes or until the onion has softened. Now add the tomatoes, chicken stock, chilli and Maggi cubes. Bring to a simmer and cook for 20 minutes before adding the conch meat.
Return the mixture to a simmer then cover and cook for a further 10 minutes, until the conch meat is tender. Season to taste and serve.
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