Sopa de Caracol

Conch soup with coconut milk and yuca.

Ingredients

• 700 g Conch
• 600 ml Coconut milk
• 400 g Cassava
• 2 Green plantain
• 2 Carrots
• 1 Onion
• 5 cloves Garlic
• ½ cup Coriander
• 1 tsp Cumin
• 3 tbsp Lime juice
• 2 tsp Salt
• 5 cups Water

Method

1. Tenderise the conch — Pound the conch well and cut into pieces — untenderised conch stays rubbery no matter how long you cook it.
2. Build the base — Fry the onion and garlic, add cumin, then the water.
3. Add roots — Add cassava, plantain and carrot and simmer 20 minutes.
4. Add conch and coconut — Add the conch and coconut milk and simmer gently 25 minutes without boiling hard.
5. Sopa de Caracol is ready — Finish with lime and coriander and serve.

More Honduras recipes

• Baleadas
• Tajadas con Pollo