• Cooking Time: 42–47
  • Servings: 8
  • Preparation Time: 25


  • ¼ lb butter
  • 2 lg onion, yellow or white
  • 3 cloves garlic
  • 2 green peppers
  • 2 carrots
  • 2 lbs yucca
  • 2 cubes fish or chicken stock
  • 1 small bunch of coriander, chopped
  • 1 scotch bonnet peppers
  • 1 liter coconut milk
  • 3 green bananas
  • 1 lb fresh conch


  • Melt butter in a large pan on low heat.
  • Roughly, chop onion, garlic and green peppers.
  • Sauté in butter for 5–10 minutes.
  • Peel and roughly chop all the other vegetables and add them to the pan.
  • Turn up the heat and fast fry for 5 minutes.
  • Add the stock and chopped coriander to the mix.
  • Burst the scotch bonnet pepper between your fingers (watch it doesn't get in your eyes) and add to the pot.
  • Add coconut milk and let simmer for another 20 minutes.
  • Chop bananas into large chunks and simmer for another 7 minutes or until the bananas are soft.
  • Wash, peel and cut the conch into small pieces and add to the pot.
  • Let simmer for 5 more minutes.


Author Credit: Marlon Paz

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