Conch Stew (Antigua)

Instructions

1. Cut the conch meat into thin strips and rub it with the juice of one lime, then rinse it.
2. Fry the sliced onion, garlic and peppers in the oil for 5 minutes.
3. Add the diced tomatoes, tomato paste, thyme and paprika, then cook for 3 minutes.
4. Stir in the conch and sear it for 2 minutes over high heat to tenderise it.
5. Pour in the water, add the whole pepper, cover and simmer gently for 30 minutes.
6. Remove the pepper, add the rest of the lime juice, and adjust the salt and pepper.
7. Serve hot over white rice.