Honduran Conch Soup
Recipe Description
This is a typical soup that originated in the north coast of Honduras, but it is served throughout the country.Ingredients
- 1 pound of Conch
- 2 shredded coconuts
- 3 green bananas
- 2 carrots
- 2 pounds of cassava|yucca - it is better if you use yellow cassava|yucca
- 2 garlic teeth
- 2 large onions - yellow or white
- 2 green bell pepper|green peppers
- 2 bouillon cubes
- 1/2 cup of coriander - small leaf
- 1/2 cup of coriander - broad leaf
- 1/8 cup of margarine
- 1 cup of coconut milk
- Cut up the onions, garlic, green bell pepper|green peppers.
- Peel and cube all vegetables (except the bananas) and fast fry them in the margarine.
- Add the bouillon cubes and the coriander.
- Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out.
- Should end with approximately 3/4 liter of coconut milk.
- Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes.
- Add the bananas and simmer for another 7 minutes or until the bananas are soft.
- Add the Conch, peeled, and cut in small pieces; let it simmer for five more minutes.
This article uses material from the "Honduran Conch Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
