Conch Soup

Ingredients

• •1 pound of conch, may substitute scallops if necessary
• •2 shredded coconuts
• •3 green bananas
• •2 carrots
• •2 pounds of yucca - it is better if you use yellow yucca
• •2 garlic teeth
• •2 large onions - yellow or white
• •2 green peppers
• •2 bouillon cubes
• •1/2 cup of coriander - small leaf
• •1/2 cup of coriander - broad leaf
• •1/8 cup of margarine
• •1 cup of coconut milk

Directions

1. 1Cut up the onions, garlic and green peppers. Peel and cube all vegetables, except the bananas, and fast fry them in the margarine. Add the bouillon cubes and the coriander.
2. 2Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out. You 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.
3. 3Add 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 minutes.