There are arguments of what dishes are the most representative of St. Lucia. As a Caribbean island, seafood is required. Although green figs and salt salt are the official national dishes, Natalie Compton believes that the conch of souskaye should also run. Why did he know that he needed to include the recipe of his debut cookbook, Creole / StandardCo-written in James Beard Award-winning writes Osayi Entholyn. “This dish is celebrated with our beautiful seafood and the bright, earthy souskaye sauce is a wonderful way to enjoy the conch,” he said.
For those who haven't prepared the conch – the giant sea snail with a Shallal Shell who doubles as a trumpet – wants to compete the component similar to octopus. “Conch is like a giant clam with texture on an octopus,” he explained. “Be patient with it because it is worth it.”
To make SOUSKAYE, Comptone's biggest tip is the seasoning of layers and tastes as you go. “Salt releases the sweetness of the conch and also the times of each element of playing it,” he said. “Don't (just) add salt to the end.” And if you truly don't get your hands on Monger's Monger conch, calamari or shrimp is also good alternatives.
“The Caribbean Cuisine has a minute and I am happy to document it,” Compton said. “I would like to introduce) Caribbean readers by my food and (they want) to have fun with all the tastes they can or may not have experienced.”
1 Pound Conch Meat (or 1 Pound Calamari or 1½ Pounds U10-size shrimp, peeled and mocked)
1 red pepper bell, chopped
½ cup broken chopped scallions
1 tablespoon of red chile flakes
2 teaspoons of minced celery
2 teaspoons of marjoram leaves
1 teaspoon peeled and grated luer
1 tablespoon white wine vinegar
3 lires, zededs and jueced
2 teaspoons of chopped flat parsley
1 teaspoon binon west indian hot saruce
Step 1: Prepare conch. In a large stockpot, add the conch meat. Cover water at about 6 inches. Bring a boil, then reduces medium heat and simmer for about 3 hours. To check out being, use a paring knife to create an incision in the thicker side of the conch. The conch is ready if meat is gentle and is too small.
Step 2: Use a slotted spoon to move it to a bowl and let it cool. Once the conch is cooling, cut into 1-inch pieces and strip. .
Step 3: For souskaye: Put a medium ute pan at low heat. The oil is warm, and then add the red bell pepper, scallion, red Chile flakes, garlic, celery, thymery, marjoram, and ginger. Saute and stimulate long enough to unite components, about 1 minute.
Step 4: Time with salt, add the vinegar to white wine, and stimulate to get together. Remove from heat. Add conch (or calariar or shrimp), then add lime zest and juice, parsley, and hot sauce. Return the mixture of low heat and slow heat within 1 minute.
Step 5: To serve: Enjoy the Dasheen (Taro) chips immediately.
Printed with permission from Kwéyòl / Creole: Recipes, stories, and tings from a st. Lucian Chef's trip by Nina Compton with Osayi Endolyn Copyright © 2025. Brittany Photos Conterly and L. Kasimu Harris. Descriptions by Fiona Compton. Clarkson Potter published, a division of Penguin Random House, LLC.
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