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Honduran Cuisine - Sopa de Caracol
05/Jun/2019

The food in Honduras is a combination of Indigenous, Spanish, Caribbean and African Cuisine. Coconut milk is used very often, making dishes sweet and salty. The majority of the dishes include, corn, yuca, beef, fish, beans and a variety of local tropical fruits like papaya, pineapple, plum, sapote, bananas and passion fruit.

 

One of the most traditional Honduran dish is the ¨Sopa de Caracol¨, also known as seafood soup. This soup became famous in Latin America because it is mentioned in a popular song from Banda Blanca called ¨Sopa de Caracol.¨ This seafood soup is most popular in the Caribbean cost of Honduras and It tastes of coconut, ginger, and cilantro.

 

The secret for this dish is to have fresh seafood and fry it on a hot pan before putting it in a big cooking pot. To make this soup; Yuca, banana, cilantro, and water are the main ingredients. After it boils the vegetables are added as well as a combinaton of spices. Finally, you add coconut milk and the fried seafood. This soup can be accompanied with fried plantain chips and can be well accompanied with lime or hot sauce.

 

The combination of the different flavors makes Honduras cuisine very special.

 

Ingredients

  • Oil -- 3 tablespoons
  • Onions, chopped -- 2
  • Green bell peppers, chopped -- 2
  • Tomatoes, seeded and chopped -- 2 cups
  • Water or fish or chicken stock -- 4 cups
  • Yuca root (cassava), peeled and cut into chunks -- 1 pound
  • Green plantains or bananas, peeled and cut into chunks -- 2
  • Carrots, peeled and chopped -- 3
  • Conch meat, chopped -- 1 1/2 pounds
  • Coconut milk -- 2 cups
  • Cilantro, chopped -- 1/2 bunch
  • Salt and pepper -- to taste

 

 

Cooking Instructions

  1. Heat the oil in a large pot over medium-high flame. Add the onions and peppers and saute until the onions are wilted and translucent, about 5 to 7 minutes. Stir in the tomatoes and cook for another 3 or 4 minutes.
  2. Add the water or stock, yuca, plantains and carrots and bring to a boil. Reduce heat to medium-low and simmer for about 20 to 25 minutes, or until the vegetables are cooked through but still firm.
  3. Stir in the conch meat, coconut milk, cilantro, salt and pepper and simmer for another 5 minutes or so. Do not overcook or the conch will get tough.
  4. Serve hot in large bowls with warm corn tortillas and hot pepper sauce on the side.

 

 

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