Island Stewed Conch w/ Coconut Dumplings
Servings: 5 Servings
Ingredients
Stewed Conch
- 2 lbs conch meat cleaned and tenderized
- Juice of 1 lime for cleaning
- 2 tbsp white vinegar for cleaning
- 2 tbsp vegetable oil
- 1 medium onion diced
- 4 garlic cloves minced
- 1 stalk celery chopped
- 1/2 green bell pepper chopped
- 1/2 red bell pepper chopped
- 2 scallions chopped
- 1 Scotch bonnet whole or chopped, optional for heat
- 1 tbsp tomato paste
- 1/2 tsp paprika
- 1/4 tsp ground thyme or 3 sprigs fresh thyme
- 1/2 tsp all-purpose seasoning
- 1 cup diced tomatoes fresh or canned
- 1 1/2 cups low-sodium chicken broth or water
- Salt and black pepper to taste
Coconut Dumplings
- 2 cups all-purpose flour
- 1/2 cup unsweetened grated coconut fresh or dried
- 1/2 tsp salt
- 1 tsp sugar optional
- 1/2 cup coconut milk add more if needed
- Water as needed, to adjust texture
Instructions
Stewed Conch
Clean the Conch
- Rinse conch in lime juice and vinegar. Scrub to remove slime and grit. Rinse again with cold water.
- Tenderize conch by pounding with a mallet or simmering for 45 minutes in lightly salted water or you can use a pressure pot to shorten the time- Set aside.
Build the Stew Base
- In a large pot, heat oil over medium. Sauté onion, garlic, celery, scallions, and peppers until softened (about 5 min). Add tomato paste, paprika, and thyme. Cook until fragrant—about 1–2 minutes.
Simmer the Conch
- Add tomatoes and tenderized conch. Stir to coat. Pour in broth or water until just covered. Season with salt, black pepper, and all-purpose seasoning.
- Reduce heat to low, cover, and let simmer for 30–45 minutes until the conch is tender and flavorful.
Coconut Dumplings
Mix Ingredients
- In a mixing bowl, combine flour, grated coconut, salt, and sugar. Add coconut milk and mix to form a soft, pliable dough. Add water 1 tbsp at a time if too dry.
Form Dumplings
- Pinch off dough and form into small oval or flattened discs (or roll into logs). Set aside.
Cook Dumplings
- About 20 minutes before stew is done, gently place dumplings into the pot. Do not stir for the first 10 minutes to avoid breaking them. Let them cook through until firm and infused with stew flavor.