3 cans conch or 2 lbs. fresh conch, precooked
2 lg. onions, chopped
4 sweet peppers, chopped
4-5 stalks celery, chopped
1 1/2 tbsp. paprika
1 clove garlic, minced or garlic powder or Adobo
Olive oil, enough to cover bottom of pan
2 (#202) cans stewed tomatoes
1 sm. can tomato paste
Trinidadian pepper sauce, to taste

Cover bottom of a large deep skillet with olive oil. Saute vegetables until onions are transparent. Add paprika and mix. Add remaining ingredients and simmer until tomatoes break down and sauce thickens. Cook 1 1/2 hours. This is even better if allowed to set overnight and reheated before serving next day. Serve over rice. Serves 4-6. This is a truly original recipe.