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Back Conch Soup

Conch Soup
Categories:Soups & Stews
Ethnic Origins:Belizean
Recipe Courtesy of:
 Julian Rosado
 Costa Maya Beach Cabanas
Lime juice
Veggies - plantain, carrot, potato, corn, squash, onion, garlic, lime, habanero, cilantro and/or oregano.
Coconut oil or butter
Chicken soup base or bouillon cubes
Pound the conch into bite size pieces and squeeze fresh lime over it and mix it. Let it sit while cutting the veggies.

Cut veggies into bite size pieces. Use corn with husk and cut into 1-inch pieces. Slice squash diagonally into orange-style pieces.

Meanwhile, get the soup base ready. Use a big soup pot over medium low flame to start. Saute garlic in butter or coconut oil. Slowly add water flavored by bouillon (Maggie, Lipton, Knorr or chicken soup or use chicken bouillon cubes). Sprinkle with pepper to taste.

Increase the stove temperature from low to high so that the mixture starts to boil. Add conch and add vegetables according to hardness--potatoes, carrots and corn first. Next, plantain, onion, and squash. After a few minutes of boiling, turn heat down to simmer and then cover. Once vegetables are tender, the soup is ready to enjoy.

Cut up fresh cilantro and oregano along with cut up habanero peppers and lime wedges. Use this to add as an optional accompaniment to your soup.

Make a fresh pot of rice to accompany your soup or serve it with tortilla or by itself.

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