Ingredients:
500g Conch, cut into bite-sized pieces
12 Whelks, removed from their shells
6 Crawfish
225g dry Red kidney Beans, soaked in a large bowl of water over night
2 Carrots, scraped and chopped
2 Celery sticks (with leaves), chopped
2 small Turnips, peeled and chopped
1 medium-sized Sweet potato, peeled and chopped
1 Yellow yam, peeled and chopped
2 Cocoyams (taro corms), peeled and chopped
6 Pimento seeds (allspice berries)
5 garlic cloves
1/2 Pumpkin, peeled and cubed
6 spring onions, chopped
3 tbsp fresh Thyme, finely chopped
1 Scotch bonnet chilli
400ml Coconut milk
1 packet chicken Flavour soup mix
2 tsp Garlic powder
lime juice and Salt, to taste
Method:
Fill a pressure cooker half full with water then add a teaspoon of salt. Add in the red kidney beans, conch meat, pinento (allspice) berries, 5 garlic cloves and whelks. Secure the lid, bring up to pressure and cook for 20 minutes.
Allow the pressure to reduce, open the lid then continue cooking the ingredients over medium heat. At this point stir in the coconut milk then add the carrot, celery and pumpkin. Bring to a boil and cook for 10 minutes.
Now add in the turnip, sweet potato, yellow yam and cocoyam (taro). Stir in the thyme and spring onions then bring to a simmer and cook for 10 minutes, until the root vegetables are almost half done.
Blend the chicken flavour soup mix to a smooth slurry with hot water then stir into the soup along with the garlic powder. Pop in the whole scotch bonnet chilli and cook, uncovered for about 15-20 minutes more, or until the ingredients are tender.
If the soup is a little too thin for your liking at this point, bring to a boil and continue cooking until thickened.
Adjust the seasonings (lime juice and salt) to taste then ladle the soup into bowls and serve. You can remove and discard the chilli, or serve it mashed in a dish so those who like it spicy can add it to their own servings.
Click on the image, above to submit to Pinterest.