1 1/2 - 2 lbs. ground conch
Salt pork
1 green pepper, chopped
1 yellow onion, chopped
Celery, chopped
Oregano
Cumin
Lime juice
Tabasco sauce
Garlic
1 lg. can tomato puree
Gravy Master
Potatoes, diced sm.

Cut salt pork in small chunks and fry until golden brown. Add celery, green pepper, onion, garlic, cumin and oregano. Saute until just tender. Add tomato puree, lime juice to taste and Tabasco to taste. Add enough water to thin not quite thick enough for stew and not thin enough for soup. Allow to simmer. While the sauce simmers, parboil the conch. Do not cook completely through. After the sauce simmers at least 1/2 hour, add the conch and potatoes plus one pot spoon of Gravy Master.