Sup Konk Dan Callaloo (conch And Callaloo Soup)

Sup Konk dan Callaloo, also known as Conch and Callaloo Soup, is a traditional dish from the Turks and Caicos Islands. This hearty and flavorful soup is a staple in the local cuisine, featuring tender conch meat and nutritious callaloo leaves.

Sup Konk Dan Callaloo (conch And Callaloo Soup)

Ingredients

  • 1 lb conch meat, cleaned and diced
  • 2 cups callaloo leaves, chopped
  • 1 onion, diced
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 scotch bonnet pepper, whole
  • 1 sprig thyme
  • 6 cups fish or vegetable broth
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the onion and garlic until translucent.
  2. Add the diced conch meat and cook for 5 minutes.
  3. Pour in the broth and bring to a boil.
  4. Add the tomatoes, callaloo leaves, scotch bonnet pepper, and thyme.
  5. Simmer for 45 minutes, or until the conch is tender.
  6. Season with salt and pepper to taste.
  7. Remove the scotch bonnet pepper before serving.

Cooking & Preparation

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

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
20g
Fat
12g

Supplies

Large pot Knife Cutting board Wooden spoon

Tools

Serving bowls Soup ladle

Serving suggestions

Serve the Sup Konk dan Callaloo hot, garnished with fresh thyme leaves and accompanied by crusty bread or rice.

Tips & tricks

For a spicier soup, you can chop the scotch bonnet pepper and add it to the soup instead of leaving it whole.

Cost

$20