Entree: Antigua and Barbuda – National Cuisine – Conch Water (A traditional Antiguan clear conch soup made with tender conch, vegetables, herbs, and simple dumplings)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) conch meat, cleaned, tenderized, and chopped into bite-size pieces
- 6 cups (1.4 L) water or light seafood stock
- 2 tbsp (30 ml) vegetable oil
- 1 large onion (8 oz / 225 g), chopped
- 3 cloves (9 g) garlic, minced
- 1 medium carrot (4 oz / 115 g), diced
- 1 medium potato (6 oz / 170 g), peeled and diced
- 1 green bell pepper (6 oz / 170 g), chopped
- 3 scallions (about 1.5 oz / 45 g), chopped
- 2 sprigs fresh thyme
- 3 whole pimento (allspice) berries
- 1 small whole scotch bonnet or habanero pepper (leave whole for mild heat or split for more), optional
- 1 medium tomato (5 oz / 140 g), chopped
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) fresh parsley or chadon beni (culantro/cilantro), chopped
- Salt and black pepper to taste
- For dumplings:
  - 1 cup (125 g) all-purpose flour
  - 1 tsp (4 g) baking powder
  - 1/2 tsp (3 g) salt
  - 3 tbsp (45 ml) water (more as needed)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the onion and cook until softened, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
2. Add the chopped carrot, potato, bell pepper, scallions, tomato, thyme, and pimento berries. Stir and cook 2–3 minutes to combine flavors.
3. Pour in the water or seafood stock and bring to a boil. Reduce to a simmer and cook until the root vegetables begin to soften, about 15 minutes.
4. While the broth simmers, prepare the dumpling dough: in a bowl, whisk together flour, baking powder, and salt. Add the water and stir to form a soft, cohesive dough. Pinch off golf-ball-size pieces (makes about 8 dumplings) and set aside.
5. Add the chopped conch meat to the simmering broth and continue to simmer gently for 25–35 minutes, or until conch is tender when pierced. If using a whole hot pepper, leave it in the pot to infuse and remove before serving if desired.
6. With the broth at a gentle simmer, drop the dumplings into the pot and cook until they puff and are cooked through, about 8–10 minutes.
7. Stir in lime juice and chopped parsley or chadon beni. Taste and adjust salt and pepper. Remove thyme sprigs, pimento berries, and the whole hot pepper before serving if preferred. Serve hot with crusty bread or boiled green bananas.