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Honduran Conch Soup

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Description Edit

This is a typical soup that originated in the north coast of Honduras, but it is served throughout the country.

Ingredients Edit

Directions Edit

  1. Cut up the onions, garlic, green peppers.
  2. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine.
  3. Add the bouillon cubes and the coriander.
  4. 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.
  5. Should end with approximately 3/4 liter of coconut milk.
  6. Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes.
  7. Add the bananas and simmer for another 7 minutes or until the bananas are soft.
  8. Add the Conch, peeled, and cut in small pieces; let it simmer for five more minutes.

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