Conch soup

Method 7 steps

1. 1

   Pound the conch with a mallet and cut it into small pieces. Squeeze lime over it.

2. 2

   Fry the onion, garlic and pepper in oil with the achiote until soft.

3. 3

   Add half the coconut milk let down with water and bring it up.

4. 4

   Add the conch and simmer forty minutes, until tender.

5. 5

   Add the cassava, plantain and carrot in large pieces and cook twenty minutes.

6. 6

   Add the remaining thick coconut milk and warm it five minutes without boiling.

7. 7

   Scatter with coriander and serve with lime and fried plantain.