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.
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
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the diced conch and cook for 5 minutes, stirring occasionally.
- 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.
- In a bowl, combine the mashed plantains, flour, baking powder, and salt to form a dough. Shape the dough into small dumplings.
- Gently drop the plantain dumplings into the chowder and let them cook for 10-15 minutes, or until they are cooked through.
- Stir in the coconut milk and chopped cilantro. Season with salt and pepper to taste.
- 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