Instructions: Pound the Conch with a large meat mallet, whiskey bottle or hammer for 10 to 15 minutes and cut into bite-size pieces.

Fry the onion in the bottom of the pot in the oil until tender. Whisk in the flour, stirring until brown. Add water, conch and the potatoes. Simmer over low heat 45 minutes to 1 hour or until the conch is tender.

This recipe yields 4 servings.

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