Conch and Dumplings is a traditional Sint Maarten recipe for a classic stew of tenderised conch meat in a tomato and herb base served with dumplings. The full recipe is presented here and I hope you enjoy this classic Sint Maarten version of: Conch and Dumplings.
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Conch, a large sea snail, is a staple in the Caribbean and Sint Maarten is no exception. Often prepared in stews or curries, conch is tender when cooked right and brimming with ocean flavour. Conch and Dumplings offers a delightful mix of the chewy texture of the sea creature with the doughy softness of homemade dumplings. Enjoy it in a stew where the conch’s slightly sweet taste comes to life amid a spicy, savory broth. This dish reflects Sint Maarten’s ability to merge sea and land onto a single, scrumptious plate.
Many local eateries and seaside vendors serve conch and dumplings, often flavoured with herbs and spices like thyme and paprika. When enjoying a bowl, you’ll taste not just the local seafood but also the heart of Sint Maarten’s culinary traditions. Freshly caught and prepared, it connects you directly to the island’s bountiful waters and the skill of its cooks.
Ingredients:
500g Conch cleaned and cut into chunks
250ml Water
4 tbsp Vegetable oil
4 tbsp Tomato purée
2 tbsp Brown sugar
2-3 spring onions, chopped
2 springs Fresh thyme, chopped
2 sprigs Fresh flat-leaf parsley, chopped
1 tsp fine sea Salt
1/2 tsp ground Black pepper
1-2 Bay leaves
1 Scotch bonnet chilli (keep whole)
Juice of 1/2 lime
For the Dumplings:
120g plain (All-purpose) flour
4 tbsp Water
2 tbsp Sugar
2 tbsp Butter, diced
1 tsp Salt
Method:
The conch typically needs tenderizing. You can either pressure cook for 20 minutes or you can pound with a meat mallet.
For the soup: Place a medium-sized saucepan over medium hat. Add the oil and when warm scatter over the brown sugar.
Let the sugar caramelize without stirring. First it should melt and then it will caramelize. You want the sugar to darken but not to burn or your stew will be bitter.
As soon as the sugar has darkened to your liking stir in the conch and let it cook for 5-7 minutes. Next stir in the parsley, thyme and spring onions then let it cook for an additional 2-3 minutes.
Pour in the water then drop in the scotch bonnet chilli before stirring in the salt, black pepper and tomato paste. Add the bay leaves then cover and lower the heat to a medium-low heat. Continue simmering for about 60 minutes, occasionally adding water as the need arises.
For the dumplings: Sift together the flour and salt Whisk in the sugar then add the diced butter and rub into the flour until the ingredients look like coarse crumbs. Slowly add the water, until you get a just slightly sticky dough.
Working with about 2 tbsp of the dough at a time, roll it between the palms of your hands, first into a ball and then into a short rope. Flatten this slightly into a shape called 'spinners' in Trinidad.
Add the dumplings after the soup has been simmering for 45 minutes, cooking for another 15 minutes.
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