Mangu

sopa-de-caracol

Next Dish: La Bandera

Sopa de Caracol is a traditional soup dish originating from the Miskito culture of Honduras. It is primarily made from conch meat, yucca, green bananas, and a variety of spices, with coconut milk often added to enhance the flavor. The dish is renowned for its rich and unique taste, and it has gained international recognition through the popular Honduran song of the same name. It is typically served hot and is considered a staple in Honduran cuisine.

conch

garlic

coconut milk

culantro

salt

vegetable oil

water

bell pepper

cilantro

dried limes

dried pepper

green onion

hot pepper

onion

Recipe

Ingredients:

  • 2 lbs conch

  • 1 onion, chopped

  • 1 bell pepper, chopped

  • 2 cloves garlic, minced

  • 1 can (14 oz) coconut milk

  • 1 bunch cilantro, chopped

  • 1 bunch culantro, chopped

  • 1 bunch green onions, chopped

  • 1 hot pepper (optional)

  • Salt and pepper to taste

  • 2 tablespoons vegetable oil

  • 1 lime, juiced

  • 1 quart water


Instructions:

  1. Clean the conch by soaking it in lime juice and water for about an hour.

  2. Rinse the conch and cut it into small pieces.

  3. In a large pot, heat the oil over medium heat.

  4. Add the onion, bell pepper, and garlic to the pot and sauté until they're soft.

  5. Add the conch to the pot and cook for a few minutes until it turns pink.

  6. Pour the coconut milk and water into the pot and bring it to a simmer.

  7. Add the cilantro, culantro, green onions, and hot pepper to the pot.

  8. Season the soup with salt and pepper.

  9. Let the soup simmer for about an hour until the conch is tender.

  10. Serve the soup hot, garnished with extra cilantro if desired.