Conch Soup Belize Style Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large conchs
4 potatoes, medium dice
1 onion, diced
3 medium cocos, diced (Taro root. Wear gloves when handling. ) Optional
1 clove garlic, minced
1 large carrot, diced
2 T. bell pepper, diced
1 strip bacon, diced
2 T. flout
2 T. olive oil
1 tsp shortening
1 green plantain, sliced
1 green plantain, grated
1 cup coconut milk (not sweet)
1 tsp thyme
3 cups water
Salt and pepper to taste
Tony's to taste (or cayenne)
1/3 cup diced cilantro
1/2 t. paprika
2 peeled tomatoes, chopped
1/2 t. recado (optional)
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Directions: |
Directions:Tenderize cleaned conch with a mallet. In a saucepan drop conch in boiling water for 1 minute only. Discard water. Heat oil, add flour and stir until brown roux forms. Add 3 cups of water, a little at a time, stirring constantly. Add salt and Tony's to taste. Add thyme, diced tomatoes, diced coco, if using, potatoes, diced bacon, carrots, sliced plantain, and bell pepper. As soon as pot comes to a boil, turn down heat to medium. Cover pot and let simmer.
Now prepare the dumplings made from the green plantains. Grate plantains and add a pinch of salt and a teaspoon of shortening. Form into little balls and drop into soup. Stir pot occasionally. As soon as vegetables in soup are tender, add the coconut milk and the conch. Add paprika or recado. Add cilantro. Cook 15 minutes. You can serve with white rice or hot corn tortillas |
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