Antigua and Barbuda Street food. Conch and Souse in Parham

Introduction:

Dive into the vibrant flavors of Antigua and Barbuda with this exquisite recipe, capturing the essence of island street food. Featuring tender Conch stew and hearty Pork Souse, this dish offers a delightful symphony of spices and textures that are sure to transport your taste buds straight to the Caribbean.

Ingredients

For the Conch:

🐚 1.5 lbs Conch meat, chunks
🎃 2 cups Pumpkin or squash, diced
🥣 4 cups Dark brown broth, well-seasoned, Grace

For the Souse:

🐖 2 lbs Pork trotters, substantial chunks
🥄 4 cups Light broth, heavily seasoned with herbs and spices, Maggi
🌿 2 tbsp Green herbs such as thyme or parsley, finely chopped
🌶️ 2 tsp Red pepper flakes, McCormick

Common Ingredients:

🧂 1 tbsp Salt
🫘 1 tbsp Black pepper, McCormick

Optional Seasoned Rice:

🍚 2 cups Rice
🍗 1 cup Chicken pieces
🥩 1 cup Pork pieces
🧂 3 tbsp Reddish-brown seasoning or sauce, Grace Browning Sauce

Instructions

1- Prepare the Conch:

• In a large aluminum stock pot over medium heat, add the conch meat chunks and cover with the dark brown broth. Stir in diced pumpkin or squash.
• Allow it to simmer gently, letting the conch meat absorb the rich, spiced flavors of the broth. Stir occasionally until the conch is tender.

2- Prepare the Souse:

• In a separate aluminum stock pot, place the pork trotters and cover with water. Bring to a boil on the portable gas stove.
• Once boiling, reduce to a simmer. Add in the green herbs and red pepper flakes, seasoning the broth generously with salt and black pepper.
• Simmer the pork until it is soft and tender, allowing the meat to gently pull off the bone.

3- Optional Seasoned Rice:

• Cook rice as per packaging instructions, incorporating chicken and pork pieces.
• Stir in the reddish-brown seasoning or sauce, mixing until the rice takes on a rich color and the proteins are cooked through.

4- Serving:

• Serve the Conch and Souse hot in white Styrofoam cups.
• Pair the meal with chilled juices or an energy drink such as "Rude Boy" from a cooler for the authentic Antiguan street food experience.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4-6
Equipment: Large aluminum stock pots, Imusa; Portable gas stove/burner, Coleman; BBQ grill/smoker, Weber; Metal spoons, HIC Harold Import Co.; White Styrofoam cups, Dart

Cooking Tips:

• For richer flavors, marinate the conch beforehand with spices and a hint of lime juice.
• Ensure the pork in the souse is incredibly tender for the best texture.

#antiguan #streetfood #caribbean #conch #porksouse #comfortfood #heritagecuisine

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Conch Stew and Pork Souse

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