Saint Martin

Dish: Conch & Dumplings

 

 

 

 

 

Ingredients

• To make the Dumplings
• 4 cups flour
• 1 tps salt
• 1 tbsp sugar
• 2 tbsp butter
• 1 tbsp vegetable oil
• Water (added as needed)
• 1 onion chopped
• 1 greenpepper chopped
• 1 peg garlic (chopped)
• 3 lbs conch
  

Method

Dumplings prep :

Mix the flour, salt,sugar,butter and vegetable oil together. Add water as required and kneed the dough with your hands until you have a smooth, firm, consistent mix. The dough should not stick to your hands. If it does, add a little more flour.
Pinch off golf ball sized pieces of dough and roll into whatever shape you desire. Set it aside.

Conch prep:

Mix the flour, salt,sugar,butter and vegetable oil together. Add water as required and kneed the dough with your hands until you have a smooth, firm, consistent mix. The dough should not stick to your hands. If it does, add a little more flour.
Pinch off golf ball sized pieces of dough and roll into whatever shape you desire. Set it aside.

Scrub the conch with cornmeal, then clean with lime or lemon juice to remove rankness. Next, immerse the conch in hot water to complete the cleaning.

Once the conch is cleaned, use a rolling pin or heavy object to pound or pulverize it, this make the conch more plyable.

Place the conch is a pot of boiling water and let it simmer for approximately 20 minutes or until tender. Once tender, cut conch into smaller pieces, and place the pieces back into the pot.

Add the pieces of dumpling and let it cook along with the conch to a paste like finish. Serve hot. This recipe serves approximately 8 adults.

Recipe is provided through the courtesy of Linda Cocks and the St Martin Tourist Office.

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