Sopa de caracol
The Garifuna soup of sea snail (conch) in coconut milk with green plantain, cassava and spices, from the Caribbean coast and the Bay Islands. It even has its own famous song.
Ingredients
- 500 g conch meat (or squid or prawns if you can’t find it)
- 800 ml coconut milk
- 2 green plantains
- 300 g cassava
- 1 onion, 1 pepper and 3 garlic cloves
- Culantro (or coriander), annatto and cumin
- Lime juice and salt
How to make it at home
- Clean the conch, tenderise it by pounding and cut it into pieces; marinate it with lime and salt.
- Fry the onion, pepper and garlic gently with the annatto and cumin.
- Add the coconut milk and a little water, and cook the plantain and cassava in pieces for 20 minutes.
- Add the conch and cook for 10 minutes (3 if you’re using squid or prawns).
- Finish with chopped culantro and serve.
The trick: The conch is tenderised by pounding it before cooking.