This is a typical soup that originated in the north coast of Honduras, but it is served
throughout the country.
Cut up the onions, garlic, green peppers. Peel and cube all vegetables
(except the bananas) and fast fry them in the margarine. Add the bouillon
cubes and the coriander. Liquefy together the meat and the milk of the
coconuts, sift the mixture - you may need to add some water to get it all
out. Should end with approximately 3/4 liter of coconut milk. Add this to
the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the
bananas and simmer for another 7 minutes or until the bananas are soft. Add
the conch, peeled, and cut in small pieces; let it simmer for five more
P.S. I don't know if you have access to broad leaf coriander. If you don't
I would suggest substituting it for regular coriander 1 to 1 1/2 the broad
leaf has a sharper taste than the other.
I can't get conch here in the U.S., so I plan to substitute it for scallops. Expensive
but it is worth it.
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