1 1/2 conch meat (Lambie)
1 Jamaican hot pepper
1 tbsp. salt
1 green banana, cut into pieces
1 chyote
Fresh thyme
Black pepper
1 West Indian yam
3 scallions

Boil conch meat until tender (2 hours). Pressure cooked (1 hour). When tender, add Jamaican hot pepper, green banana and chyote. Let boil for about 15 minutes, then add yam, scallions, salt, thyme and pepper to taste. Makes 4-6 servings.