Growing up in Trinidad, the holidays meant one thing: Jamaica! Every year, we’d pack our bags and head to Kingston to stay with my grandparents, aunts, uncles, and cousins.

The sights, the sounds, the energy – everything about Jamaica felt different and exciting. But my absolute favorite part? Conch soup, Jamaican style.

We’d all pile into my grandpa’s old truck and head down to the market. We’d pick out the freshest conch, Scotch bonnet peppers, yellow yams, and thyme.

Then, Grandma would send us to the backyard to gather green bananas and those tiny little potatoes. The whole family would get involved, chopping, stirring, and seasoning the giant pot simmering on the stove. Even now, years later, a good bowl of Jamaican conch soup sends me back to those lovely days in Jamaica.

What is Conch?

Known as “lambi” in Haiti and pronounced “konk” elsewhere, this seafood delicacy comes from sea snails living in Caribbean waters. From the Bahamas to Bermuda, these dishes can be enjoyed both raw and cooked.

Plus, I love the taste. The texture is tender yet slightly tough, with a subtle sweetness similar to crab meat. It does not smell too fishy.

If you’re looking to purchase a conch (I know it as konks), you can find it at the “Fish Market” early Sunday mornings in the Caribbean or in the freezers of some supermarkets.

How To Prepare Conch for Jamaican Conch Soup

You should always take the time to tenderize your conch before cooking, especially with soups. Splitting and pounding is your best bet.

Splitting: When making tasty conch soup, you only need to cut your conch into thin slices. Make sure to butterfly any bigger pieces so that they cook evenly.

Pounding: Use a meat tenderizer to pound the meat to loosen it up. A hammer and plaster wrap can work, or I use a rolling pin instead of the hammer.

Ingredients I Love to Add (Optional)

Now that I can make Jamaican Conch Soup at home here in Trinidad, I add my twist. Coconut milk is always a staple for me when making soups. I also add yellow peas or dhal peas.

Grace is a popular brand in Jamaica, and I always use it when I am over there or if I want to follow my grandparent’s recipe.

At home, I use Maggie vegetable Soup It Up. Cream of Corn is also something I add to my soup for an additional corn taste.

Adding red beans is again optional.

How To Make Jamaican Conch Soup According To My Grandma

Ingredients:

Conch (cleaned, beaten to tenderize)
Yellow yam (small piece)
White yam (optional, or substitute with Irish potatoes)
Chayote squash (1, peeled and diced)
Green banana (a few fingers, peeled)
Carrot (1, diced)
Pumpkin (small piece, diced)
Okra (2-3 pieces)
Scallion (1 stalk, lightly crushed)
Fresh thyme (a few sprigs)
Scotch bonnet pepper (1 whole)
Grace Fish Flavored Soup Mix (1 pack)
Pumpkin Flavored Soup Mix (1 pack)
Black pepper (to taste)
Pimento seeds (optional, a few seeds)
Salt (to taste)

Instructions:

Prepare the Conch:

Clean the conch thoroughly and remove it from the shell.

Beat the conch using a meat mallet or similar tool to tenderize it, making it easier to cook. Conch can be tough, so this step helps reduce cooking time.

Once beaten, cut the conch into smaller pieces.

Boil the Conch:

Bring a large pot of water to a boil. Add the tenderized conch.

Season the water with about half a teaspoon of salt.

Let the conch cook for about an hour, or until tender. Stir occasionally and check the tenderness as it cooks.

Add Root Vegetables:

Once the conch is tender, begin adding your vegetables.

Add the yellow yam, white yam (if using), chayote squash, carrot, and pumpkin.

Allow these vegetables to boil for 5 minutes.

Prepare Dumplings (Optional):

If you like dumplings in your soup, knead some flour with water to make small, oval-shaped dumplings (called “spinners”).

Add the dumplings to the boiling pot.

Add Green Banana:

After 5 minutes, add the peeled green bananas and any additional vegetables like okra.

Make sure to reserve the okra for the last few minutes of cooking to prevent it from becoming too slimy.

Flavor with Soup Mixes:

Stir in the Grace Fish Flavored Soup Mix (avoid using too much of the noodles, as they can thicken the soup).

Add the Pumpkin Flavored Soup Mix to enhance the color and flavor, especially if your fresh pumpkin isn’t as rich.

Season to Taste:

Add fresh thyme, scallion, scotch bonnet pepper (whole, to avoid too much heat), pimento seeds, and a dash of black pepper.

Taste the soup and adjust the salt and seasoning as needed.

Final Touches:

Let everything simmer together, allowing the flavors to blend.

Add the okra in the last 5 minutes of cooking to avoid overcooking it and making it too slimy.

Serve the soup hot, making sure to include a good mix of conch, yams, green bananas, dumplings, and vegetables in each bowl.

For a low-sodium option, do not add the Grace fish seasoning or pumpkin seasoning; instead, opt for fish broth low in salt.

Enjoy this hearty, flavorful dish that’s perfect for cold weather or a hearty Caribbean meal!