Conch and Dumplings, National Dish of Sint Maarten

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Most locals consider Sint Maarten as the “culinary capital of the Caribbean because its food scene has been mixed with several cultures and traditions over the years. A culinary tour in Sint Maarten sheds light on the diversity of the people on the islands, especially their love for French or Dutch dishes. Being divided into both countries, Sint Marten is home to two national dishes.

Callaloo Soup is one of the national dishes of Sint Maarten. This dish is made with plenty of greens, onions, pork, and hot paper, which gives a thick and hearty soup-like texture and taste. This delicacy is a national dish on the French side, but it’s worth coming for if you’re on the Dutch side of Saint Maarten.

It is a widely popular cuisine among people living on the Dutch side of Sint Maarten. Prepared from Conch, it’s pressure cooked by adding some herbs, dumplings, and spices. This dish is a true island delicacy, and many locals link it to the celebration of carnivals. Locals prefer eating the dish with rice, vegetables, and johnny cakes, thus enjoying its unique flavor and texture. For the most authentic version, it’s recommended to add plenty of conch sauce. The culinary culture of Sint Maarten has been influenced by many countries like African, Latin-American, British, and East Indian, making the island unlike any other in the Caribbean.

Conch and Dumpling

It is a widely popular cuisine among people living on the Dutch side of Sint Maarten. Prepared from Conch, it's pressure cooked by adding some herbs, dumplings, and spices. This dish is a true island delicacy, and many locals link it to the celebration of carnivals. Locals prefer eating the dish with rice, vegetables, and johnny cakes, thus enjoying its unique flavor and texture.

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Prep Time 1 hour hr

Total Time 1 hour hr

Course Lunch, Soup

Cuisine Caribbean, Saint Martin, Soup

Servings 6 people

Calories 43.74 kcal

Ingredients

  

1 Pound Mollusks, Conch, Baked Or Broiled Cleaned

1 Pack Maggi Season-Up! Powdered Seasoning Fish 10G Sachet

8 Cups Water

1/2 Cup Carrots, Canned, Regular

Pack, Drained Solids

1/4 Cup Red Bell Peppers Diced

1/4 Cup Sweet Pepper Diced

1/4 Cup Celery, Raw Diced

1/2 Cup Tomatoes Diced

1 Cup Cassava

2 Units Spices, Bay Leaf

1/2 Cup Onion Diced

1 Tablespoon Garlic Finely chopped

1 1/2 Tablespoon Olive Oil

1/4 Teaspoon Pepper Flakes

3 Tablespoons Lemon Juice

3 Sprigs Thyme

1 Tablespoon Chadon Beni/Culantro

1/4 Cup Chive Finely chopped

2 Packs Maggi Soup

1 Cup Flour Ingredients for dumpling

1/4 Teaspoon Salt

1 Tablespoon Vegetable Oil

1 Pack Maggi Coconut Milk Powder Mix 25G Pouch Dissolved in 1/2 cup water

Instructions

 

Conch should be diced into pieces of 1/3 inch, then cooked under pressure with Season UP Fish and 2 cups of water until soft.

The remaining water should be added to a big saucepan together with the softened, drained conch, chopped carrots, red and green peppers, celery, tomatoes, cassava, and bay leaves.

Bring to boil and simmer for 45 minutes

Add onion and garlic to the pot after sautéing them in the olive oil until transparent.

Don't forget to include the Fish Tea Soup Mix, pepper flakes, lemon juice, thyme, chadon beni, and chive.

Combine the ingredients for the dumpling in a different bowl. Make into tiny balls, then add to the pot. Cook for an additional 10 minutes. Serve warm

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