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   Saturday, October 10, 2015 

European Union Netherlands Aruba Conch Pie or Conch Stew



Country: Aruba


  • 5 lbs. conch
  • 2 tsp. black pepper
  • 3 strips crispy tried bacon crushed
  • 2 tbs. Pickapeppa
  • 2 to 3 coconuts to 5 to 6 c. water or 2 tins
  • 3-Tbs. margarine or oil to fry onion & coconut milk, with 4 tins water
  • 2 tsp. black pepper
  • 2 green peppers
  • 2 tsp. thyme
  • 3 onions
  • 1 green or red bell pepper chopped
  • Salt to taste less than 1 tbs.


Pound conch very well. Slice, put into cooking pot, cover with coconut water adding more water if needed to cover, and scald, bringing to a boil and simmer about 20 min., till tender. Mix with other ingredients, cook about 40 min., and add "pie (tiny dumplings) on top simmer till cooked. "Pie" or homemade noodles about 2 Cups flour, water & salt for pie.

"Pie": Mix flour, a little salt and water until you have a nice workable dough, kneading a few times. Pull off. 1 piece about the size of your whole thumb. Flatten out by placing between two thumbs and forefinger to flatten then lay on top of slightly bubbling stew. Some locals roll the pie into pieces the size of your finger. This helps to thicken as well. Another variation is to add a touch of tomato ketchup.

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