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Jamaican Conch Soup
Jamaican Conch Soup
Jamaican Conch Soup is a traditional Caribbean dish made with conch, which is a type of large sea snail. The soup typically includes vegetables like carrots, potatoes, and okra, as well as seasonings like thyme, and scotch bonnet pepper for a rich and flavorful broth. It’s a popular and hearty dish enjoyed in Jamaica and other parts of the Caribbean.
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Ingredients
- 3 cups all purpose flour
- 1 medium Caribbean pumpkin . One half remove skin and cubed in 1/2 inch. Other half cut into quarters with skin on.
- 2 pounds conch
- 2 cloves garlic crushed
- 6 medium carrots cubed half. Other half cut into blocks
- 2 whole corn each cut into 3 pieces
- 4 medium potatoes cut into halves
- 2 pods Scotch bonnet pepper 1 green, 1 ripe
- 1 sprig thyme
- 2 packs Grace® Cock Soup (TM)
- 1 medium turnip cut into 1/2 inches cube
- 2 medium sweet potatoes cut into 8 blocks
- 1 stalk scallion
- 4 seeds allspice
- 1 chayote squash (cho cho) peel and cut into cubes 1/2 inch
- 1 stalk celery chop into large pieces
Instructions
- Clean conch and add to a pressure cooker. Add water to just cover the meat and pressure for 20 minutes or until tender.
- Wash and prepare vegetables. Separate cut turnip. To a large pot add a gallon of water and bring to boil. Add turnip and boil for 10 minutes. Add conch that was pressured to pot.
- To make the dumplings: combine together flour 1/2 cup water, pouring slowly, mixing and kneading until flour has a doughy consistency. If sticky, add more flour to mixture until doughy consistency. Set aside. Pull up a small chunk of flour about 1/4 handful and make in a ball. Knead dough inwards with fingers then indent the middle so that it looks like a donut.
- Add dumplings to pot and cook for ten minutes. Add yam, corn, regular potatoes, sweet potatoes, cho cho, and blocks of pumpkin quarters with skin. Cook for another ten minutes then add chopped pumpkin, chopped carrots, carrot blocks and cook for another ten minutes.
- Remove blocks of pumpkin with skin about 4. Use a spoon and scoop out pumpkin from two of them and add back to pot. Set the other aside to serve with soup.
- Add Grace Cock Soup (2 packs), garlic, allspice, scotch bonnet pepper, thyme, celery and scallion. Simmer for 10 minutes.
- Serve hot or warm. Serve with additional pumpkin blocks removed earlier.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 796kcal (40%)Carbohydrates: 140g (47%)Protein: 40g (80%)Fat: 10g (15%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 57mg (19%)Sodium: 1596mg (69%)Potassium: 3093mg (88%)Fiber: 16g (67%)Sugar: 19g (21%)Vitamin A: 27268IU (545%)Vitamin C: 95mg (115%)Calcium: 226mg (23%)Iron: 9mg (50%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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