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Sopa de Caracol

Sopa de caracol

Specialised

Queen CONCH simmered in COCONUT MILK with green plantain, cassava, malanga, sweet pepper, onion, garlic, culantro and achiote — a North Coast and Bay Islands soup, Garifuna and Creole in its lineage, and now a national dish. ⚠ IT BECAME NATIONALLY FAMOUS THROUGH A 1991 PUNTA SONG by Banda Blanca, which is a documented fact about the dish’s reputation and not about its origin. ⚠ THE CONCH IS THE PROBLEM AND IS RECORDED AS ONE: queen conch (Lobatus gigas) is listed on CITES Appendix II, Honduran exports have been suspended at points for stock reasons, and a closed season applies. ⚠ AND NO SINGLE RESTAURANT RECIPE IS PRESENTED HERE AS THE TRADITIONAL FORM — household, Garifuna, Bay Islands and restaurant versions differ in whether the conch is pounded, in the ground provisions used, and in whether the coconut milk is fresh-pressed.

Atlas — where and when

Where in the world

Communities and languages

  • Garifuna community documented

Languages: Spanish, Garifuna, English

What is recorded

  • Sopa de caracol is queen conch in coconut milk with plantain, cassava and ground provisions, documented in Garifuna and Bay Islands Creole contexts on the Caribbean coast and now treated as a national dish. Its national prominence is documented as following a 1991 punta recording by Banda Blanca, which concerns the dish’s reputation rather than its origin. Queen conch (Lobatus gigas) is listed on CITES Appendix II and Honduran export has been suspended at points on stock grounds. No single restaurant preparation is presented as the traditional form. documented

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Recipes

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