Conch Season in Belize is open from Oct 1st until June 30th
 conch shell on the beach |
Try some local flavor and enjoy a bowl of Conch Soup.
| Conch meat cleaned and pounded
Limes and lime juice Veggies – plantain, carrot, potato, corn, squash, cabbage and onion. Herbs – Cilantro and oregano Spices – Pepper Habenero or Marie Sharps Hot sauce Coconut oil or butter Water |
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| Instructions: | |
| Pound the conch with meat pounder and cut into bite pieces. Let Conch sit in fresh water with lime. Let sit while cutting vegetables
Cut veggies into big bite size pieces. Cut corn 1/2 inch on cob. Slice th squash like orange pieces. Cut potatoes into square pieces. Plantain should be firm. Buy one that is yellow, if not ripe will taste bitter cut into half inch pieces add to soup last. Make soup base. Heat oil, add chopped garlic, about half a garlic head and one medium size onion. Drain conch and pat dry. Add Conch to garlic and onion and brown a little. Take out conch and put aside. Add water and soup base. If you want your soup thick and creamy add one can of evaporated milk and one can of coconut milk. Sprinkle with pepper to taste. Add your veggies, carrots and potatos first….add conch. Plantain last. Bring to a boil and reduce heat. Meanwhile make rice. If you want your rice to have a coconut flavor add coconut milk just before it is finished. About 1 cup. Serve your soup with a cup of rice. Cut up fresh cilantro and oregano along with habanero pepper and lime wedges. For more information about Queen Conch go to www.strombusgigas.com |
