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CONCH STEWIngredients: 2 medium sized conch1/4 lb. salt pork3 large onions1 cup water2 large carrots2 tbs. flour2 tbs. ketchup1 tbs. Worcestershire sauce1 tsp. vinegar1/4 tsp. pepper1/4 cup dark rum1 sprig fresh parsleyfresh thymeStand conch in 1 inch of boiling water until the meat leaves the shells. Using only the white meat; cut into cubes. Cut salt pork in cubes. Place the pork and 1 chopped onion in a pressure cooker. Saute until golden brown. Add the conch meat and 1 cup of cold water. Secure lid and cook for 30 minutes. Remove from heat and be certain that all of the pressure and steam has been exhausted before removing the lid. Cut potatoes and carrots into bite-size cubes, and the 2 remaining onions coarsely chopped. Add parsley and thyme. Add additional water as required to cover ingredients. Place lid back on and continue cooking for another 5 minutes. Allow pot to cool and thicken with flour. Remove the thyme and parsley sprigs. Add remaining ingredients. Serve hot with rice.