Clean the conch by peeling off the tough outer layer and cutting away any fat. Place the cleaned conch in a bowl and cover it with water.
Peel and finely chop the green bananas, carrots, garlic, bell pepper, hot peppers, onions, cilantro, and Chinese cilantro. Set aside.
In a large pot, melt the margarine and sauté the chopped vegetables for about 5 minutes. Add the conch to the pot and pour in the coconut milk. Fill with enough water to cover everything and bring to a boil.
Reduce heat to low and simmer for 45 minutes. Add the chicken consommé, milk, water, and achiote oil and season with salt and pepper to taste. Simmer for an additional 15 minutes.
Serve hot with your favorite accompaniments, such as rice or plantain chips.