Conch Chowder With Plantain Dumplings

Conch chowder with plantain dumplings is a traditional dish from Anguillan cuisine that combines the flavors of the sea with the sweetness of ripe plantains. This hearty and comforting soup is perfect for a cozy dinner on a cool evening.

Conch Chowder With Plantain Dumplings

Ingredients

  • 1 lb conch, cleaned and diced
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tomatoes, diced
  • 4 cups fish or vegetable broth
  • 2 ripe plantains, peeled and mashed
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup coconut milk
  • 1/4 cup chopped fresh cilantro
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
  2. Add the diced conch and cook for 5 minutes, stirring occasionally.
  3. Stir in the diced tomatoes and fish or vegetable broth. Bring the chowder to a boil, then reduce the heat and let it simmer for 30 minutes.
  4. In a bowl, combine the mashed plantains, flour, baking powder, and salt to form a dough. Shape the dough into small dumplings.
  5. Gently drop the plantain dumplings into the chowder and let them cook for 10-15 minutes, or until they are cooked through.
  6. Stir in the coconut milk and chopped cilantro. Season with salt and pepper to taste.
  7. Serve the conch chowder with plantain dumplings hot, garnished with additional cilantro if desired.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
40g
Fat
10g

Supplies

Large pot Bowl Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the conch chowder with plantain dumplings alongside a fresh green salad and some crusty bread for a complete meal.

Tips & tricks

For a richer flavor, you can substitute the olive oil with coconut oil and use homemade fish broth if available.

Cost

$25