Name: Jamaican Conch Soup
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Ingredients: 1½ pounds fresh conch meat (cleaned and trimmed); 1 lime juice; Cold water ((for rinsing)); 1 teaspoon salt; 1 tablespoon vegetable oil (or butter); 2 cloves garlic (crushed); 3 stalks scallion ((green onion), chopped); 2 sprigs fresh thyme; 1 medium onion (chopped); 1 Scotch bonnet pepper ((whole, or sliced for more heat)); 1 teaspoon allspice ((pimento)); 1 medium carrot (diced); 8-10 cups water (or light fish stock); 1 medium yellow yam (peeled and cubed); 1 green banana (sliced); 1 small sweet potato (or Irish potato , cubed); ¼ pound pumpkin ((calabaza), cubed); 1 packet Jamaican cock soup (or fish soup mix (optional but traditional)); 1 handful flour dumplings (small, (“spinners” or round dumplings)); Salt and black pepper (to taste); ½ cup coconut milk ((optional for creaminess))

Jamaican Conch Soup

Jamaican Conch Soup is a hearty, flavorful seafood soup that’s a beloved dish in Jamaican cuisine—especially among coastal communities. It’s made with conch (a large sea snail), which has a slightly chewy texture and mild, sweet flavor. The soup is often considered both comfort food and a restorative “strength soup.”

Here’s what typically goes into it:

Conch meat – tenderized and cut into bite-sized pieces

Ground provisions – such as yam, green banana, Irish potato, and dasheen (taro)

Vegetables – carrots, pumpkin (for thickness and color), and sometimes corn

Spices and herbs – garlic, thyme, scallion, Scotch bonnet pepper, pimento (allspice), and black pepper

Soup mix or dumplings – to thicken and bulk up the dish

Coconut milk (optional) – adds creaminess and a richer flavor

The soup is typically simmered slowly to let the flavors meld, and it’s often enjoyed as a satisfying meal on its own.

Print Recipe Pin Recipe Add to Collection Download PDF

Prep Time 25

Cook Time 1 5

Total Time 1 30

Course Dinner, Lunch, Main Course, Soup

Cuisine Caribbean, Jamaican, Seafood

Servings servings

Calories 382 kcal

Ingredients

For the conch:

1½ pounds fresh conch meat cleaned and trimmed
1 lime juice
Cold water (for rinsing)
1 teaspoon salt

For the soup:

1 tablespoon vegetable oil or butter
2 cloves garlic crushed
3 stalks scallion (green onion), chopped
2 sprigs fresh thyme
1 medium onion chopped
1 Scotch bonnet pepper (whole, or sliced for more heat)
1 teaspoon allspice (pimento)
1 medium carrot diced
8-10 cups water or light fish stock
1 medium yellow yam peeled and cubed
1 green banana sliced
1 small sweet potato or Irish potato , cubed
¼ pound pumpkin (calabaza), cubed
1 packet Jamaican cock soup or fish soup mix (optional but traditional)
1 handful flour dumplings small, (“spinners” or round dumplings)
Salt and black pepper to taste
½ cup coconut milk (optional for creaminess)

Instructions

Prepare the Conch

Rinse the conch with lime juice and water, then cut it into bite‑sized pieces.
Place in a pot with enough water to cover, add 1 teaspoon salt, and boil for about 20–30 minutes until tender (can vary based on size). Set aside.

Start the Soup Base

In a large pot, heat the oil or butter. Add garlic, onion, scallion, and thyme; sauté until fragrant.
Add allspice and stir briefly.

Build the Soup

Pour in the water or stock and bring to a simmer.
Add the carrots, pumpkin, yam, green banana, and potato.
Stir in the soup mix (if using) and Scotch bonnet pepper. Simmer gently for about 15 minutes.

Add the Conch & Dumplings

Add the cooked conch pieces and its stock to the pot.
Drop the flour dumplings in (you can make simple dough with water, salt, and flour).
Simmer for another 15–20 minutes until the soup thickens slightly and everything is tender.

Finish & Season

Taste and adjust with salt, black pepper, or a little more hot pepper if desired.
Stir in coconut milk (optional) and cook 5 more minutes for a creamy, rich flavor.

Serve Hot

Ladle into bowls and enjoy — traditionally, this is eaten as a full meal, often with crackers or hard dough bread on the side.

Disclaimer

Some parts of recipe maybe AI-generated.

Nutrition

Calories: 382kcal (19%)Carbohydrates: 49g (16%)Protein: 30g (60%)Fat: 8g (12%)Saturated Fat: 6g (38%)Polyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gCholesterol: 0.04mgSodium: 2242mg (97%)Potassium: 1272mg (36%)Fiber: 8g (33%)Sugar: 5g (6%)Vitamin A: 9861IU (197%)Vitamin C: 34mg (41%)Calcium: 81mg (8%)Iron: 2mg (11%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Equipment

Keyword comfort food, conch, hearty, one-pot, soup, spicy

Discover more from MenuCulture

Subscribe to get the latest posts sent to your email.

MenuCulture Menu, Recent Posts

Jamaican Conch Soup