6 portions
60 Min
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  • 1 Tablespoon Garlic Finely chopped
  • 1 Pack Maggi Coconut Milk Powder Mix 25G Pouch Dissolved in 1/2 cup water
  • 1 1/2 Tablespoon Olive Oil
  • 1 Pound Mollusks, Conch, Baked Or Broiled Cleaned
  • 1/4 Teaspoon Pepper Flakes
  • 8 Cup Water
  • 3 Tablespoon DLT Lemon Juice
  • 1/4 Cup Red Bell Peppers Diced
  • 3 Sprig Thyme
  • 1/4 Cup Celery, Raw Diced
  • 1 Tablespoon Chadon Beni/Culantro Finely chopped
  • 1 Cup Cassava, Raw (or any ground provision), peeled and diced
  • 1/4 Cup Chive Finely chopped
  • 1/2 Cup Onion Diced
  • 1/2 Cup Carrots, Canned, Regular Pack, Drained Solids
  • 1 Tablespoon Vegetable Oil Ingredients for dumpling
  • 1/4 Teaspoon Salt, Table Ingredients for dumpling
  • 1 Cup DLT Flour Ingredients for dumpling
  • 2 Pack Maggi Soup It Up! Fish Tea Soup Mix 40G Sachet
  • 1/4 Cup Sweet Pepper Diced
  • 1 Pack Maggi Season-Up! Powdered Seasoning Fish 10G Sachet
  • 2 Unit Spices, Bay Leaf
  • 1/2 Cup Tomatoes Diced
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  • Dice conch in 1/3-inch size, then pressure cook with 2 cups of water and Season UP Fish, until tender.
  • In a large pot, add remaining water and add the softened drained conch along with the diced carrots, red and green peppers, celery, tomatoes, cassava and bay leaves.
  • Bring to boil and simmer for 45 minutes.
  • Sauté garlic and onion in the olive oil until translucent, then add to the pot.
  • Also add pepper flakes, lemon juice, thyme, chadon beni, chive and Fish Tea Soup Mix
  • In a separate bowl, combine the ingredients for the dumpling. Roll into small balls and add them to the pot. 7 - Cook for another 10 minutes. Serve hot