{"id":1145,"date":"2020-03-23T17:44:06","date_gmt":"2020-03-23T22:44:06","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=1145"},"modified":"2020-03-23T17:44:06","modified_gmt":"2020-03-23T22:44:06","slug":"conch-stew-jamaican","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2020\/03\/23\/conch-stew-jamaican\/","title":{"rendered":"Conch Stew *Jamaican*"},"content":{"rendered":"<p><strong>Jamaican-Style Conch Stew<\/strong><\/p>\n<p><strong>Yield: <\/strong>6-8 servings<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>2 cups water<\/p>\n<p>\u00bd pound conch* meat, cleaned, boiled and chopped<\/p>\n<p>2 tablespoons pimento seeds (all spice, not ground)<\/p>\n<p>2 scotch bonnet*** peppers, de-seeded and minced<\/p>\n<p>1 turnip, diced<\/p>\n<p>1 chayote, diced<\/p>\n<p>1 medium white onion, diced<\/p>\n<p>8 cups salted chicken broth<\/p>\n<p>\u00bd cup pumpkin puree<\/p>\n<p>5 small potatoes, cut into chunks<\/p>\n<p>1-2 green bananas, sliced<\/p>\n<p>4 sprigs thyme<\/p>\n<p>2 scallions, diced<\/p>\n<p>Kosher salt to taste<\/p>\n<h4>Method<\/h4>\n<ol>\n<li>In a large pot over medium high heat, boil 2 cups water and add conch meat and pimento. Let cook for 5 minutes.<\/li>\n<li>Add scotch bonnet, turnip, chayote and onion.<\/li>\n<li>Add broth and cook for another 10 minutes.<\/li>\n<li>Add pumpkin puree, potatoes and banana.<\/li>\n<li>Add in thyme, scallion and salt to taste.<\/li>\n<\/ol>\n<p><em>\u00a0*If conch is unavailable, a suitable substitute is a mixture of clam and lobster meat or clam and Argentinian red shrimp.<\/em><\/p>\n<p><em>**To make this soup thick like a stew, okra can be added at the end and cooked for an additional 10 minutes.<\/em><\/p>\n<p>***Habaneros are a fine substitute for Scotch Bonnet, however they are more sweet and have less heat, so up the number by 1 or 2 if you want it spicy.<\/p>\n<p>&nbsp;<\/p>\n<p>Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Jamaican-Style Conch Stew Yield: 6-8 servings Ingredients 2 cups water \u00bd pound conch* meat, cleaned, boiled and chopped 2 tablespoons pimento seeds (all spice, not ground) 2 scotch bonnet*** peppers, de-seeded and minced 1 turnip, diced 1 chayote, diced 1<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[886,883,888,887,885,884],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-chayote","8":"tag-conch","9":"tag-habanero","10":"tag-scotch-bonnet","11":"tag-spicy-jamaican-stew","12":"tag-stew"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1145","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=1145"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1145\/revisions"}],"predecessor-version":[{"id":1146,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/1145\/revisions\/1146"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=1145"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=1145"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=1145"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}