This one came to me from a new web friend, Jym Nasium. He says:

"Ya ever been to Jamaica, mon? Down der dem got dis soup, mon, and it a gud ting mon'! Dis soup dem got down der dem call Conch Soup. This soup will make a man, even a dead man as horny as horny can be! The first time I ever ate conch soup was a night I will never forget...



Conch soup

1 pound of conch, peeled, and cut in small pieces
2 whole, fresh coconuts
3 green bananas
2 carrots
2 pounds of yucca - it is better if you use yellow yucca
2 garlic teeth
2 large onions - yellow or white
2 green peppers
2 bouillon cubes
1/2 cup of fresh coriander - small leaf
1/2 cup of fresh coriander - broad leaf
1/8 cup of butter

Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the butter. Add the bouillon cubes and the coriander. Liquefy together the meat and the milk of the coconuts, then sift the mixture - you may need to add some water to get it all out. You should end with approximately 3/4 liter of coconut milk. Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the bananas and simmer for another 7 minutes or until the bananas are soft. Add the conch, ; let it simmer for five more minutes.

Enjoy it.

P.S. I don't know if you have access to broad leaf coriander. If you don't, I would suggest substituting it for regular coriander. 1 to 1 1/2 cups of the broad leaf has a sharper taste than the other.

I can't get conch here in the U.S., so I plan to substitute scallops for it. Expensive but it is worth it."



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