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Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish.

Conch Soup Sweet conch meat meets fiery chiles in this aromatic stew. Long simmering tenderizes the shellfish and results in a sumptuous dish. This recipe first appeared in our November 2011 issue along with Betsy Andrews's story Good Morning, Jamaica.

Conch Soup (chowder).  We tried this in Nassau, Bahama.  It was so good.

This creamy soup, laden with chunks of succulent conch meat and vegetables, is a Honduran specialty from the Caribbean coast. Flavored with coconut milk, cumin,

Creamy Conch Chowder Never had it creamy. Sounds like New England Clam Chowder. No corn for Bill.

Conch Chowder

Creamy Conch Chowder Never had it creamy. Sounds like New England Clam Chowder. No corn for Bill.

Check out this great article I just read on the Panna web site!

Check out this great article I just read on the Panna web site!

Mussel Soup - "With garlic, fennel, tomatoes, and a bit of orange zest, this soup has a nice Provencal feeling. And with cultivated mussels, which barely need to be cleaned, it's a snap to prepare. If you can't find mussels, try a fairly firm white fish, such as cod, instead--the soup will be different, but equally good. | Food & Wine

Mussel Soup

Mussel Soup Recipe on Food & Wine garlic-fennel-tomato-orange zest-white wine

Bahamian Conch Chowder

Bahamian Conch Chowder

According to The Florida Keys Cookbook, where I found this recipe, the Bahamians held the conch in mystical regard, believing its consumption enhanced male potency. They brought the recipe with them when they immigrated to the Florida Keys.

Conch Chowder from Food.com:   								I used to make this chowder when I lived in Florida where it was easy to get conch, however  large clams (shelled) will also work. Recipe source: Bon Appetit (January 1983)

Conch Chowder

I used to make this chowder when I lived in Florida where it was easy to get conch, however large clams (shelled) will also work.

Andouille, Crab and Oyster Gumbo - Chef Andrew Zimmern learned his gumbo techniques from a trapper’s wife, but uses oysters and crab instead of "critters". http://www.foodandwine.com/recipes/andouille-crab-and-oyster-gumbo

Andouille, Crab and Oyster Gumbo

Celebrity chef Andrew Zimmern learned to make gumbo on a trip in the Louisiana bayou. This version of the famous Cajun dish calls for andouille sausage and super spicy habanero chile, as well as fresh shellfish.Recipe: Andouille, Crab, and Oyster Gumbo

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries.

Pepper Pot Soup

This vegetarian soup, a Jamaican classic, is made with callaloo, a spinach-like green that can be found canned or fresh in Caribbean groceries.

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