Ingredients
- 600 g cleaned conch, in chunks
- 400 ml coconut milk
- 1 cassava (yuca)
- 2 green plantains
- 2 carrots
- 1 onion
- 3 garlic cloves
- 1 sweet pepper
- 1 teaspoon cumin
- 1 bunch cilantro
- Salt and pepper
- 1 liter water
Step-by-step
Using a different robot? Switch it here:
- Chop the onion, garlic and sweet pepper 4 sec/speed 4. Add a splash of oil and sauté 6 min/Varoma/speed 1.
- Add 1 liter water, the cassava, green plantains and carrots in chunks. Cook 20 min/100°C/reverse/spoon speed.
- Add the conch, cumin, salt and pepper. Cook 20 min/100°C/reverse/spoon speed.
- Add the coconut milk and cook 8 min/90°C/reverse/spoon speed.
- Add the chopped cilantro and serve piping hot.
Tips
- Conch softens with slow cooking — don't cook it over high heat.
- Coconut milk gives it the characteristic Caribbean flavor.
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