By Chef Tony Piani, Executive Chef of Nisbet Plantation Beach Club, Nevis

2 lbs      cleaned Conch meat (diced to 1/3″ size and softened in a pressure cooker)
*Make sure conch is soft before proceeding to the next step
1/2        gallon water
1 cup     diced carrots
1 cup     diced red & green peppers
1/2 cup  diced celery
1 cup     diced tomatoes
2 cups   diced breadfruit (can substitute with Potato, Tanya or Yucca)

Chef Tony Piani

4           Bay Leaves
1           diced medium onion
2 Tbsp   chopped garlic
3 Tbsp   olive oil
Pinch of hot pepper flakes
2            lemons, juiced
Sprig of fresh thyme
Salt and Pepper to taste
1           Chicken bouillon Cubes
Pinch of cornstarch
Chopped fresh Cilantro (optional)
Chopped Scallion

For the Dumplings
1 cup     white flour
1/2 cup  coconut milk
1 Tbsp   vegetable oil
Salt and Pepper to taste

  1. Transfer the softened conch along with the next seven ingredients (through Bay Leaves) into a large pot
  2. In a separate bowl, combine the ingredients for the Dumplings. Roll into small balls and add it to the large pot
  3. Saute garlic and onion in the olive oil until translucent. Then add to the large pot
  4. Next, add the hot pepper flakes, lemon juice, thyme and chicken bouillon
  5. Bring to a boil and add salt and pepper to taste
  6. To thicken the soup, dissolve a little cornstarch in water and add to the pot
  7. Place the soup in a service bowl and garnish with cilantro and scallions
  8. Enjoy!