There are arguments about which dish is most consultant of St. Lucia. As an island within the Caribbean, seafood is a should. Though inexperienced figs and saltfish is the official nationwide dish, Natalie Compton believes conch in sauce souskaye also needs to be within the working. It’s why she knew she needed to embody the recipe in her debut cookbook, Kwéyòl / Creole, co-authored by the James Beard Award-winning author Osayi Endolyn. “This dish celebrates our stunning seafood and the intense, earthy souskaye sauce is a unbelievable solution to take pleasure in conch,” she says.
For many who have by no means ready conch — the enormous sea snail with a spiral shell that doubles as a trumpet — Compton likes to deal with the ingredient just like octopus. “Conch is sort of a big clam with the feel of an octopus,” she explains. “Be affected person with it as a result of it’s price it.”
To make the souskaye, Compton’s largest tip is seasoning in layers and tasting as you go. “Salt brings out the sweetness of the conch and in addition seasons each component as they arrive into play,” she says. “Don’t [just] add salt on the finish.” And for those who actually can’t get your palms on conch on the fish monger, calamari or shrimp are additionally glorious substitutes.
“Caribbean delicacies is having a second and I’m pleased to doc this,” Compton says. “I [want to introduce] readers to the Caribbean by my meals and [want them] to have enjoyable with all of the flavors they could or might not have skilled.”
1 pound conch meat (or 1 pound calamari or 1½ kilos U10-size shrimp, peeled and deveined)
1 pink bell pepper, minced
½ cup roughly chopped scallions
1 tablespoon pink chile flakes
2 teaspoons minced celery
2 teaspoons marjoram leaves
1 teaspoon peeled and grated ginger
1 tablespoon white wine vinegar
3 limes, zested and juiced
2 teaspoons chopped flat-leaf parsley
1 teaspoon Baron West Indian Scorching Sauce
Step 1: Put together the conch. In a big stockpot, add the conch meat. Cowl with water by about 6 inches. Carry to a boil, then scale back to medium warmth and simmer for about 3 hours. To verify for doneness, use a paring knife to make an incision by the thickest a part of the conch. The conch is prepared when the meat is tender and there may be little resistance.
Step 2: Use a slotted spoon to switch it to a bowl and permit it to chill. As soon as the conch has cooled, reduce into 1-inch items and put aside. (If utilizing calamari or shrimp, deliver a big stockpot of water to boil, then poach for two minutes. Use a slotted spoon to take away the calamari or shrimp and put aside.)
Step 3: For the souskaye: Place a medium saute pan over low warmth. Heat the coconut oil, after which add the pink bell pepper, scallion, pink chile flakes, garlic, celery, thyme, marjoram, and ginger. Saute and stir simply lengthy sufficient to mix the components, about 1 minute.
Step 4: Season with the salt, add the white wine vinegar, and stir to mix. Take away from the warmth. Add the conch (or calamari or shrimp), then add the lime zest and juice, parsley, and sizzling sauce. Return the combination to low warmth and gently heat by for 1 minute.
Step 5: To serve: Take pleasure in immediately with the dasheen (taro) chips.
Reprinted with permission from Kwéyòl / Creole: Recipes, Tales, and Tings from a St. Lucian Chef’s Journey by Nina Compton with Osayi Endolyn copyright © 2025. Pictures by Brittany Conerly and L. Kasimu Harris. Illustrations by Fiona Compton. Printed by Clarkson Potter, a division of Penguin Random Home, LLC.
Meals pictures copyright © 2025 Brittany Conerly
