Conch Soup from the kitchen of: Grace Kennedy / de la cocina de: Grace Kennedy | | Prep time / Tiempo de preparación: 15 mins Cook time / Tiempo de cocción: 120 mins Makes/Servings / Porciones: 3 # of Comments / # de Comentarios: 2 Read or Post a comment under recipe / Leído o fije un comentario bajo receta | Ingredients / Ingredientes 1 tin vegetable soup (optional)
1/2 lb cocoa
1 medium onion (sliced)
1 tsp salt
1 small Grace Pig's Tail (trim excess fat)
2 green plantains (sliced)
2 tblsps flour
1/2 tsp Malher Black Pepper
2 tblsps Grace Vinegar White
8 fingers okra
1 tblsp fat
5-6 large conch Preparation / Preparación
- Remove dark covering from conch. (Use Grace Vinegar White to make less slippery)
- Wash and pound conch.
- Boil conch and Grace Pig’s Tail pig's tail for 15 minutes (throw away water).
- Add 4-6 cups water to conch and tail. Boil until tender. (Use pressure cooker if available)
- Add cocoa, okra and plantain and simmer for another 15-20 minutes.
- Add sliced onions and brown flour to stew.
- In frying pan add 2 tbsp fat and 2 tbsp flour. Fry until mixture is dark beige in color. Keep stirring. Then add 1/2 cup water gradually to make a sauce.
- Add this to stew. Taste and season if necessary.
- Add soup. Serve hot with white rice or serve separately as a soup.
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