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