Sopa de caracol
Sopa de caracol, from above
Non vegHonduras

Sopa de caracol

Conch, green plantain and yuca in coconut broth. The Honduran coast in a bowl, and yes, the song.

75 minTime
25 gProtein each
mildSpice
The song and the soup2 chapters · 1 min read

Make it your way

Grandma's wayConch in coconut broth with plantain and yuca, Garifuna coast style.
The original
481kcalsame
25 gproteinsame
6 gfibresame
75minutessame

Sopa de caracol.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Conch meat600 g cleaned conch (or prawns)
Lemon1 lime
Water800 ml
Butter1½ tbsp
Onion1, chopped
Garlic4 cloves
Capsicum (green capsicum, green bell pepper)1, diced
Celery1 stick
Cumin powder (ground cumin)1 tsp
Raw banana (green plantain)2 green plantains, in chunks
Tapioca300 g cassava, in chunks
Carrot1, sliced
Thick coconut milk400 ml thick
Thin coconut milk400 ml thin
Coriander leaves (cilantro)a handful
Saltto taste

Method

4 steps
  1. 1Pound the conch flat, dice it and simmer with the water, lime and salt for 30 minutes until tender. Keep the broth.
  2. 2Fry onion, garlic, capsicum and celery in butter with cumin until soft.
  3. 3Add plantain, cassava and carrot with the conch broth. Simmer 15 minutes.
  4. 4Pour in both coconut milks and the conch. Simmer gently 10 minutes without boiling hard. Finish with coriander.
Serve it like this

Serve in deep bowls with coriander on top, a wedge of lime and a side of white rice or coconut bread.

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Make it a meal

What goes with Sopa de caracol: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rice and peas60 min
Bread or rice Methi thepla40 min
On the side Aloo gobi35 min
On the side Coconut chutney10 min
A little snack Tostones30 min
To drink Agua de jamaica20 min
Something sweet Puran poli90 min
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