Jamaican Steam Conch

Ingredients

• 454 g (1 pound)conch/lambi
• 340 g (12 oz)large shrimp
• 4 tablespoons, divided (make your own)green seasoning
• 3 sprigsfresh thyme
• 1 small, choppedonion
• 2 medium, choppedcarrots
• 10, choppedokra
• 1/2, slicedred bell pepper
• 2 medium, choppedtomatoes
• 5pimento seeds
• 1/2, slicedgreen bell pepper
• to tasteall-purpose seasoning
• to tasteblack pepper
• to tastesalt
• 1Scotch bonnet pepper
• optionalpepper sauce
• optionalvinegar
• optionallemon
• optionalgarlic powder
• optionalonion powder
• 3 tablespoonsvegetable oil
• 710 ml (3 cups)water
• 1 tablespoontomato paste
• 1 tablespoonbutter
• 5water crackers

Instructions

1. 1

   Tenderise conch

   Boil the conch until it is tender when tested with a fork, about 1 hour.

2. 2

   Cool the conch

   Once tender, drain the conch and leave it to cool until comfortable to handle.

3. 3

   Season the conch

   Cut the conch into bite-sized pieces and season with 2 tablespoons of the green seasoning, salt, pepper, all-purpose seasoning, and garlic powder and onion powder if using.

4. 4

   Season the shrimp

   Coat the shrimp with the remaining green seasoning.

5. 5

   Prepare vegetables

   Put the thyme, onion, red and green bell peppers, tomatoes, carrots, Scotch bonnet pepper and okra in a bowl and set aside.

6. 6

   Heat the oil

   Set a pot over medium-high heat and add the oil.

7. 7

   Cook the conch

   Sauté the seasoned conch for about 5 minutes. Cover the pot and steam it for 3–4 minutes.

8. 8

   Add vegetables

   Add the prepared vegetables to the pot and mix them with the conch.

9. 9

   Pour in water

   Add the water to the pot.

10. 10

    Add remaining ingredients

    Add the tomato paste, pimento seeds, seasoned shrimp and butter, then mix.

11. 11

    Cook until tender

    Cover and cook for 5–8 minutes, checking that the carrots and okra are tender. Add more water if needed to help them cook.

12. 12

    Adjust seasoning

    Taste and adjust the salt and pepper. Add pepper sauce if needed.

13. 13

    Remove from heat

    Take the pot off the stove.

14. 14

    Top with crackers

    Arrange the water crackers in a layer over the top of the pot.

15. 15

    Soften the crackers

    Stir so the crackers are submerged in the liquid and soften.

16. 16

    Serve hot

    Serve the dish hot.

What is Jamaican steam conch?

This Jamaican-style seafood dish brings conch and shrimp together with okra, peppers, tomatoes and aromatic seasonings in a moist, savoury pot. Conch is naturally firm, so it is boiled until tender before being cooked with the other ingredients.

Here, the vegetables and seafood cook together in a lightly thickened broth, while water crackers are stirred in at the end. The method makes a substantial dish that can be served on its own or with white rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 291 calories, 0g protein, 0g carbs, 0g fat.

The conch and shrimp contribute most of the protein, while the crackers, vegetables and tomato paste supply carbohydrates. Vegetable oil and butter are the main sources of fat. For a balanced plate, serve a moderate portion with extra vegetables or a measured portion of white rice.

Tenderising the conch

Boil the conch for about an hour, then check it with a fork; it should be tender rather than resistant. The recipe relies on this first cooking stage, so give the conch time to cool enough to handle before cutting it into bite-sized pieces.

Season the cut conch with 2 tablespoons of green seasoning, along with salt, pepper and all-purpose seasoning. Garlic and onion powder are optional additions in the method.

Building the pot

Conch first gets a short sauté in hot oil, followed by a covered steam. This gives it a head start before the vegetables and liquid go in.

Vegetables: thyme, onion, peppers, tomatoes, carrots, Scotch bonnet and okra are prepared together, then added to the pot. Add the water, tomato paste, pimento seeds, seasoned shrimp and butter afterwards, as directed.

Checking for doneness

After the covered 5–8 minute cook, test the carrots and okra for tenderness. If they need more time to cook, add water as needed and continue cooking.

The shrimp also cooks in this final stage, so avoid extending the cooking unnecessarily once the vegetables are tender. Taste for salt and pepper before taking the pot off the heat.

Using Scotch bonnet

The whole Scotch bonnet adds flavour as the pot cooks; handle it carefully and avoid crushing it if you want to keep its heat gentler. For more heat at the end, the method suggests adding pepper sauce to taste.

Pepper sauce is optional, so taste the broth first and adjust gradually. This makes it easier to suit different preferences at the table.

Finishing with crackers

Water crackers go on top after the pot comes off the stove, then are stirred into the liquid until submerged and softened. This gives the finished dish a thicker, softer texture.

Serve it hot, with white rice if you would like a more filling meal. The savoury broth can be spooned over the rice.

Recipe notes & tips

• Cut the cooled conch into pieces of similar size so they are easy to portion.
• Have the vegetables chopped before heating the oil, as the cooking stages move along quickly.
• Taste the broth before adding pepper sauce, since the Scotch bonnet already contributes heat.
• Check the carrots and okra directly for tenderness rather than relying only on the cooking time.
• Add extra water a little at a time if the vegetables need more cooking liquid.
• Stir gently after adding the crackers so they soften without breaking down more than you want.

Variations

• Serve with rice: Spoon the hot conch and vegetable broth over white rice.
• Adjust the heat: Leave out the optional pepper sauce for a milder finish.
• Use optional seasonings: Add garlic powder or onion powder when seasoning the conch.
• Add lemon: Serve with lemon as an optional accompaniment.
• Include vinegar: Offer vinegar as an optional finishing accompaniment.

Common mistakes to avoid

• Undercooked conch: Boil it until fork-tender before moving on to the sauté.
• Cutting hot conch: Let it cool until comfortable to handle before making bite-sized pieces.
• Skipping the shrimp seasoning: Coat the shrimp with the remaining green seasoning before adding it to the pot.
• Cooking without enough liquid: Add more water if needed while the carrots and okra cook.
• Overcooking the vegetables: Check their tenderness during the 5–8 minute covered cook.
• Adding crackers too early: Put them on top after taking the pot off the stove, then stir to soften.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat gently in a saucepan until hot throughout, adding a splash of water if the broth has thickened; the crackers will soften further as they sit.

Frequently asked questions