Seychellois-style Conch Cau Cau

Ingredients

In the Seychellois-style Conch Cau Cau, we incorporate Seychellois ingredients and flavors to adapt the dish to Seychellois cuisine. The addition of coconut milk adds a creamy and tropical element, while the use of local Seychellois ingredients like cassava and plantains enhances the dish's island flair. The spices are also adjusted to include Seychellois favorites such as ginger, garlic, and turmeric. We alse have the original recipe for Cau cau de conchas, so you can check it out.

• 500g (1.1 lb) conch meat, cleaned and sliced 500g (1.1 lb) conch meat, cleaned and sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (300g) cassava, peeled and diced 2 cups (300g) cassava, peeled and diced
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for garnish) Fresh cilantro or parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent and fragrant.
2. 2.
   Add the sliced conch meat to the pot and cook for a few minutes until it starts to turn opaque.
3. 3.
   Stir in the ground turmeric, cumin, and coriander, coating the conch meat and onions with the spices.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer. Cook for 10 minutes to allow the flavors to meld together.
5. 5.
   Add the diced cassava and sliced plantains to the pot. Simmer for an additional 15-20 minutes until the cassava is tender.
6. 6.
   Stir in the coconut milk and season with salt and pepper to taste. Cook for another 5 minutes to heat through.
7. 7.
   Squeeze the lime juice over the dish and give it a final stir.
8. 8.
   Serve the Seychellois-style Conch Cau Cau hot, garnished with fresh cilantro or parsley.

Treat your ingredients with care...

• Conch meat — Ensure the conch meat is properly cleaned and sliced before cooking. Tenderize the meat if needed by pounding it gently with a meat mallet.
• Cassava — Peel and dice the cassava before adding it to the dish. Make sure to remove any tough fibers from the center of the cassava root.
• Plantains — Choose ripe plantains that are slightly soft to the touch. Peel and slice them before adding to the cau cau.

Tips & Tricks

• If conch meat is not available, you can substitute it with other seafood such as shrimp or scallops.
• Adjust the spiciness by adding chili peppers or hot sauce according to your preference.
• Serve the Seychellois-style Conch Cau Cau with steamed rice or crusty bread to soak up the flavorful broth.
• For an extra burst of freshness, squeeze additional lime juice over the dish just before serving.
• Experiment with different herbs such as basil or mint for a unique twist on the garnish.

Serving advice

Serve the Seychellois-style Conch Cau Cau as a main course, accompanied by steamed rice or crusty bread. Garnish each serving with a sprinkle of fresh cilantro or parsley for added freshness and color.

Presentation advice

Present the Seychellois-style Conch Cau Cau in a shallow bowl, allowing the vibrant colors of the dish to shine through. Arrange the sliced plantains and diced cassava on top for an appealing visual contrast. Sprinkle the dish with fresh herbs just before serving to enhance its presentation.