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 piecesGround provisions – such as yam, green banana, Irish potato, and dasheen (taro)Vegetables – carrots, pumpkin (for thickness and color), and sometimes cornSpices and herbs – garlic, thyme, scallion, Scotch bonnet pepper, pimento (allspice), and black pepperSoup mix or dumplings – to thicken and bulk up the dishCoconut milk (optional) – adds creaminess and a richer flavorThe soup is typically simmered slowly to let the flavors meld, and it’s often enjoyed as a satisfying meal on its own.
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
