Conch soup
Conch soup in coconut milk with cassava and plantain. The Garifuna cooking of the Caribbean coast.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Pound the conch with a mallet and cut it into small pieces. Squeeze lime over it.
Fry the onion, garlic and pepper in oil with the achiote until soft.
Add half the coconut milk let down with water and bring it up.
Add the conch and simmer forty minutes, until tender.
Add the cassava, plantain and carrot in large pieces and cook twenty minutes.
Add the remaining thick coconut milk and warm it five minutes without boiling.
Scatter with coriander and serve with lime and fried plantain.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Eugene Kim from San Francisco, USA · CC BY 2.0