Belizean Conch Soup good for the sticky sticky

Conch Soup Description Serves 8. Use as main course. Ingredients 5 – 6 large conch 1 small pig's tail (trim excess fat) 1 lime or 2 tbsp vinegar 30 ml ½ lb cocoa 225g 2 green plantain (sliced) 8 fingers okra 1 medium onion (sliced) 2 tbsp flour 30 ml 1 tbsp fat 30 ml 1 tsp salt 5 ml ½ tsp pepper 2 ml 1 tin vegetable soup (optional) Directions: Remove dark covering from conch (use lime juice to make less slippery). Wash and pound conch. Boil conch and pig's tail for 15 minutes (throw away water). Add 4 – 6 cups water to conch and tail. Boil until tender (use pressure cooker if available). Add cocoa, okra and plantain and simmer for another 15 – 20 minutes. Add sliced onions and brown flour to st ew. In frying pan add 2 tbsp fat and 2 tbsp flour. Fry until mixture is dark beige in colour. Keep stirring. Then add ½ cup water gradually to make a sauce. Add this to stew. Taste and season if necessary. Add soup. Serve hot with white rice or serve separately as a soup.