Our Recipe for Unity

Sopa de Caracol

Sopa de Caracol

Ingredients

  • 2 lb conch
  • 2 14 oz. cans coconut milk
  • 3 green bananas sliced
  • 3 carrots sliced
  • 2 lb cassava manioc, sliced
  • 3 cloves garlic crushed
  • 2 large white onions chopped
  • 1 small green bell pepper roughly chopped
  • 2 green hot peppers chopped
  • 2 cubes chicken consommé
  • ½ bunch cilantro
  • ½ bunch Chinese cilantro culantro
  • 5 tablespoons margarine
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons achiote oil annatto oil
  • Salt
  • Pepper

Instructions

  1. Gently extract the flesh from the conch and soften it vigorously with a mallet.
  2. Cut the conch flesh into 2-inch squares. Set aside.
  3. In a large Dutch oven, melt the margarine over medium heat. While stirring, sauté the onions for 1 minute.
  4. Add the garlic, bell peppers and hot peppers, stir well and sauté for 2 minutes.
  5. Add the cubes of chicken consommé, cassava and carrots, stir well and sauté for 5 minutes.
  6. Add the water and the milk. Mix well.
  7. Add the coconut milk and water. Mix well.
  8. Cook covered over medium heat for 20 minutes, then add the green bananas, salt and pepper.
  9. Add the annato oil, mix well and continue cooking for 8 minutes.
  10. Finally add the conchs and stir for 10 seconds.
  11. Add the cilantro and culantro and stir.
  12. Immediately remove the pot from the heat and cover.
  13. Let stand 2 minutes before serving immediately.

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