Prepare the Conch Meat: If you're using fresh conch, tenderize it by gently pounding it with a mallet or heavy object until it’s soft. Cut it into small bite-sized pieces. If using frozen conch, thaw it and chop it into pieces.
Sauté the Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onions, garlic, and scotch bonnet pepper. Sauté for 2–3 minutes until fragrant and the onions are translucent.
Cook the Vegetables: Add the bell pepper and tomatoes to the pot. Stir for another 2–3 minutes, letting the tomatoes soften and release their juices.
Add Conch and Seasonings: Stir in the conch meat, thyme, bay leaves, allspice (if using), and salt and pepper to taste. Allow the conch to cook for 5–7 minutes until it starts to firm up and brown slightly.
Simmer with Liquid: Pour in the coconut milk (if using) and vegetable broth (or water). Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30–40 minutes, or until the conch becomes tender and the peas are soft.
Add the Peas: If you're using dried peas, make sure they’ve been soaked overnight. Add them to the pot (or if using canned peas, simply drain and rinse before adding them). Continue to simmer for an additional 20–30 minutes, or until the peas are tender and have absorbed the flavors.
Final Seasoning and Lime: Taste the stew and adjust the seasoning with salt, pepper, and lime juice to suit your preference. Remove the bay leaves and thyme sprigs.
Serve: Ladle the conch peas into bowls, and garnish with fresh cilantro if desired. Serve with rice, fried plantains, or crusty bread to soak up the delicious broth.
