Entree: Sint Maarten (Dutch part) – National Cuisine – Conch and Dumplings

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1.5 lb (680 g) conch meat, cleaned and tenderized
- 3 tbsp (45 ml) vegetable oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 1 green bell pepper, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 3 oz / 85 g)
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 1 small Scotch bonnet pepper, whole or halved (seeded if desired)
- 2 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) coconut milk
- 4 cups (950 ml) fish or chicken stock
- 2 medium potatoes, peeled and diced (about 10 oz / 280 g)
- 2 tbsp (30 ml) lime juice (optional)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1.5 g) black pepper
- 2 tbsp (8 g) chopped fresh parsley for garnish
- Dumplings:
  - 2 cups (250 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1/2 tsp (3 g) salt
  - 2 tbsp (28 g) cold butter, cubed
  - 3/4 cup (180 ml) cold water (add more as needed)
  - 1 tsp (4 g) sugar (optional)

Instructions

1. Step 1: If not already tenderized, place conch meat in a pot of simmering water and simmer gently for 45–60 minutes until just tender; drain and cut into bite-size pieces. Reserve cooking liquid if desired.
2. Step 2: Heat vegetable oil in a large heavy pot over medium heat. Sauté onion, bell pepper, celery, and minced garlic until softened, about 5–7 minutes.
3. Step 3: Add tomato paste and chopped tomatoes; cook 3–4 minutes until tomatoes break down. Stir in thyme and Scotch bonnet (keep whole for milder heat or chop for more heat).
4. Step 4: Pour in coconut milk and stock, then add diced potatoes. Bring to a simmer and cook until potatoes are just tender, about 10–12 minutes.
5. Step 5: Add the tenderized conch pieces to the pot, season with salt and pepper, and simmer gently 10–15 minutes to let flavors meld. Stir in lime juice if using and adjust seasoning.
6. Step 6: Meanwhile make the dumpling dough: in a bowl combine flour, baking powder, salt, and sugar; cut in cold butter until mixture is crumbly, then stir in water until a soft workable dough forms (add a bit more water if too dry).
7. Step 7: Pinch off dumpling pieces about 1 tbsp (15 g) each (or roll into small logs) and drop them into the simmering stew. Cover and simmer gently 12–15 minutes until dumplings are cooked through and puffed.
8. Step 8: Remove whole Scotch bonnet (if left whole) and thyme sprigs, taste and adjust salt/pepper. Ladle stew into bowls, garnish with chopped parsley, and serve hot.