Conch Soup, Belizean Style: A Tasty Guide

Belizean conch soup is a traditional coastal dish that combines the nation's multiple ethnicities and cultural influences. The soup is made with conch, a large snail/mollusk indigenous to the Caribbean and the Gulf of Mexico. The conch is cleaned, tenderized, and cut into bite-sized pieces before being added to the soup. The soup typically includes vegetables such as potatoes, onions, garlic, and peppers, as well as seasonings and optional ingredients such as bacon, salted pork fat, and milk. It is a hearty and comforting dish, often served during family gatherings and enjoyed during the conch season, which runs from October to June.

Cleaning and preparing conch

Conch is a type of large snail/mollusk, often used in advertising for Caribbean destinations. The shell can be held up to the ear to hear the roaring sounds of the ocean. Queen conch can weigh up to five pounds, including the shell, and they can live for up to three decades.

To clean and prepare conch for soup, first, knock a hole in the pointy end of the shell. Then, stick a knife into the hole and cut the conch where it attaches to its shell. Pull out the conch and cut off the guts, eyes, and the thick yellowish "skin", leaving a white, tasty, yet tough muscle. Next, grab a hammer or a meat mallet and beat the conch foot until it is tenderized. Finally, cut the conch into small bite-sized chunks before cooking.

An important pro-tip is to butterfly the conch meat first and then cut it into chunks. This is because, for this soup, the conch is boiled for a significant amount of time, so there is no need to pound it thin with a mallet.

Some recipes suggest that you clean the conch with lime juice or vinegar and then grind it.

Making the broth

To start, you'll need to prepare your ingredients. For the broth, you will need 1 cup of salted pork fat (cubed), 4 slices of smoked bacon (diced), 1 cup of diced onion, 3-5 cups of water, 1 tablespoon of chopped garlic, and some seasonings like thyme and black pepper.

Get out your skillet and a large saucepan. You will first want to sauté the pork fat and bacon over medium heat until they are browned. This will add a nice depth of flavour to your broth. Once they are browned, you can add the diced onions to the skillet and continue sautéing until the onions are golden brown. This will add a touch of sweetness to the broth and form the base flavour of your soup.

Next, you can transfer the mixture to your large saucepan. Add 3 cups of water and bring it to a boil. Stir the mixture well to combine the flavours and then add your garlic. At this point, you can also add your cleaned and diced conch if you wish to cook it in the broth, although some recipes call for the conch to be added later. Reduce the heat to medium and let the mixture simmer for about 1.5 hours. You may need to add more water during this time to keep the mixture covered.

After the broth has simmered and the flavours have melded, you can remove and discard the pork fat. Now is the time to add your diced potatoes or "ground foods" (such as coco-yam, cassava, breadfruit, sweet potato, green banana, or plantain) and an additional 1-2 cups of water. Season the broth with salt and black pepper to taste. Continue to simmer the broth over medium heat for another 30-40 minutes, or until the potatoes and other vegetables are tender.

At this point, your broth is nearly ready! You can now add a can of evaporated milk to the saucepan and stir it through. To thicken the broth, create a slurry by combining a tablespoon of flour with ¼ to ½ cup of water and mix it through. Let the broth simmer for a few more minutes to allow it to thicken, and then it's ready to serve!

This broth will form the perfect base for your Belizean-style conch soup, full of flavour and with a touch of Caribbean sunshine!

Adding vegetables

Belizean conch soup is a hearty dish that reflects the diverse cultural influences in Belizean cuisine. While there are several mandatory ingredients, the soup is often customised according to the cook's preferences and the ingredients they have on hand.

The vegetables you choose to add to your Belizean conch soup will depend on your personal taste and what is available to you. The soup is traditionally made with what Belizeans call "groundfoods", which can include sweet potato, coco-yam (taro root), cassava, breadfruit, green banana, or plantain. These groundfoods are cut into large chunks so they don't dissolve during the cooking process.

Some recipes suggest adding a carrot and a green pepper to the soup, while others recommend adding firm but ripe plantains to add a sweet balance to the dish. Tomatoes are also a common addition, with some recipes calling for one medium tomato, diced, and others suggesting ripe tomatoes, chopped, to add a bit of acidic balance.

If you're looking for something a little more adventurous, you could try adding okra or chayote, a type of edible gourd that is cooked similarly to squash.

In addition to the vegetables, you may also choose to add coconut oil, Scotch Bonnet Peppers, or seasonings such as cilantro, culantro, or tropical oregano, which some people in Belize call "thyme".

Seasoning and flavouring

Belizean conch soup is a flavourful dish that combines the sweetness of scallops with a hint of smokiness. The soup is seasoned and flavoured with a variety of ingredients, including vegetables, herbs, and spices.

The soup typically includes a combination of onions, garlic, peppers, and celery, which are sautéed in oil or pork fat to form a flavour base. Some recipes also include carrots, while others suggest sweet peppers or green peppers. These vegetables not only add flavour but also a variety of textures to the soup.

The broth is seasoned with salt and pepper, and fresh herbs like thyme and cilantro (or culantro) are added for extra flavour. Some recipes also suggest adding a dash of curry powder or paprika for a subtle kick. The soup is often served with a side of habanero or onion and pepper sauce for those who like it spicy.

The unique flavour of the soup also comes from the conch itself, which has a sweetness and toughness that is similar to scallops or abalone. The conch is cleaned, tenderised, and cut into bite-sized pieces before being added to the soup. This process of tenderising and cooking the conch is key to the overall flavour and texture of the dish.

In addition to the main ingredients, there are several optional ingredients that can be used to enhance the flavour and add a unique twist. These include firm but ripe plantains, which add a touch of sweetness, and coconut oil, which provides a rich flavour. Scotch bonnet peppers, diced and seeded, can also be added for those who like it extra spicy.

Serving suggestions

Belizean conch soup is a hearty and flavourful dish, perfect for family gatherings. It is often served with a cold Belikin beer or a glass of fresh fruit juice, but what else could you serve with it?

Firstly, it is worth noting that this soup is very customisable, with many recipes including optional ingredients. For example, you could add a sweet balance to the dish with firm but ripe plantains, or add some acidity with diced tomatoes. You could also include chayote, an edible type of gourd high in vitamin C, or coconut oil for richness. If you like your food spicy, add some Scotch Bonnet Peppers, or season with big-leafed tropical oregano, which some Belizeans call "thyme".

To add some colour and extra flavour, you could add half a teaspoon or less of anato (recado), or a little cilantro. Some cooks also add half a teaspoon of paprika and two peeled tomatoes.

For a side dish, you could serve the soup with white rice, or hot corn tortillas. To bring some brightness to the dish, serve with roasted brussels sprouts cooked with a reduced balsamic, or a grilled corn salad with diced avocado. For a sweet note, serve with fried plantains.

If you want to make the most of the soup's flavour, you could also serve it with rice cooked in coconut milk, as is traditional. However, this soup is very filling, so you may not need to add this extra dish.

If you are serving the soup as a cure for a hangover, or to improve sexual stamina and performance, as is traditional in Belize, then follow the soup with a glass of lime juice.

Frequently asked questions