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Jamaican conch soup recipe


conch soup

This is how I cook conch soup Jamaican style. My conch soup should be thick and rich with dumplings and sometimes yam (yellow yam).

2 large conch, peeled/cleaned/wash with vinegar and water/tenderized
1/2 lb. pumpkin, peeled/washed/cut into small chunks
1 cho-cho, peeled/washed/cut into small chunks
2 small coco, peeled/washed
1 medium-size carrot, scraped/washed/cut into small chunks
1 medium-size turnip, peeled,washed/cut into small chunks
2 medium-size Irish potatoes, peeled/washed/cut into small chunks
1 ear corn, husk and silk removed/washed
1 lb. all-purpose flour, to make dumplings
1/2 tsp. salt
1 tsp. salt
1 pumpkin flavoured soup mix
10 cups water or more
1 stalk scallion, washed/chopped
Piece of fresh green thyme, washed
1 whole green pepper
1 clove garlic, crushed

Coco is used to thicken soups. (Living outside of the West Indies?) I am not sure whether you will be able to get it in your area. Coco resembles dasheen; they are from the same Araceae family.



See instructions: how to tenderized conch meat
Pour 10 cups of water into a large pot. Put the covered pot on high heat and bring to a boil, add the conch meat and garlic, cover and cook until partially tender. Remove froth from pot every 10 minutes, while cooking conch meat.


Sift the flour and salt into a bowl. Use a little water at a time and knead the flour into dough, cover and set aside. Add more water if needed (2 cups). Put the vegetables, corn and cocos into the pot, stir, cover and continue cooking.

Vegetables: carrot, turnip, pumpkin, Irish potatoes, and cho-cho


Cook the vegetables, corn and cocos for 20 minutes then add the dumplings, scallion, thyme, hot pepper and pumpkin flavoured soup mix (sieve the pumpkin flavoured soup mix to separate the flavour from the noodle; use the flavour and discard the noodle). Use the back of a large spoon to crush the cocos.

Simmer soup until thickens

conch soup

Stir, add more salt if needed. Cover the pot, lower heat and simmer soup until it thickens. Remove from heat and serve hot.

This is dasheen. Dasheen has a round barrel shape while coco has a long shape.





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