Melange Travel & Lifestyle Magazine July 2020 | Page 24

“In our local dialect,
WaO’moni’s Nenyam
means Barbuda’s Food,”
with Mrs. Jacque Beazer
Author of the cookbook,
“A Taste of WaO’moni’s Nenyam”.
Stewed Conch
INGREDIENTS
4 cooked conch, cut into bite-sized pieces
4 Tbs Mama G’s seasoning
1 Tbs curry, heaped
1 large tomato, diced
1 Tbs tomato paste
1 tsp hot sauce
¼ cup conch stock
Oil for sautéing
DIRECTIONS
Cook conch and set aside. In a frying pan,
add oil and place on medium heat. Add
seasoning and curry and sauté for 2-3
minutes. Add tomatoes, tomato paste,
hot sauce and stir.
Add stock and allow to simmer for a few
minutes before adding the conch. Stir
well, ensuring all the ingredients are fully
incorporated.
Simmer for 3-5 minutes and remove from
heat.