West Indian Conch and Dumpling
Conchs are famous in the Caribbean, they are an islanders' favorite. It is cooked various ways like this West Indian Conch and Dumpling recipe.
Ingredients
The soup base:
- 1 lb Conchs cleaned and cut into chunks
- 1 cup Water
- 1/4 cup Vegetable oil
- 1/4 cup Tomato paste
- 2 tbsp Brown sugar
- 2-3 springs Scallions
- 2 springs Fresh thyme
- 2 branches Fresh parsley
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1-2 Bay leaves
- 1 Scotch bonnet pepper
- Juice of half of lime
Dumplings:
- 1 cup All-purpose flour
- 1/4 cup Water
- 2 tbsp Sugar
- 2 tbsp Butter
- 1 tsp Salt
Instructions
Making the soup:
- In a medium pot over medium heat, warm the oil then spread the brown sugar into it.
- Let it caramelize. Do not stir.
- Stir in the conchs and let it cook for 5-7 minutes. Stir in the parsley, thyme and scallions then let it cook for an additional 2-3 minutes.
- Pour in the water along with the scotch bonnet pepper, salt, black pepper and tomato paste. Cover and lower the heat to a medium-low heat.
- Let it simmer. Occasionally adding water.
Making the dumplings:
- In a mixing bowl, mix together the salt, sugar and flour.
- Crumb together the flour mixture and the butter then slowly incorporate the water.
- The dough has to be slightly sticky and not too much.
- Take about 1/2 ounce of the dough and roll it between the palm of your two hands. Roll it into a
- Add the dumplings to the soup after it has been boiling for 45 minutes.
- Let the soup simmer for an additional 10 minutes.
- Serve and enjoy!
