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Saturday, October 29, 2011

Stews and Soup du Jour: Haitian Chaka Soup









Ingredients

12 ounce bag dried cut corn
12 ounce bag dried red beans
12 ounce bag dried chickpeas
2 pounds smoked turkey neck or smoked pork
1 yellow onion, rough chopped
4 cloves or garlic
1 stalk celery
2 14.5 ounce cans coconut milk
2 packs frozen cooked squash
salt and pepper to taste
garlic powder
onion powder
2 packs sazon seasoning
1 big bunch of parsley


Directions

1.  Boil beans, corn, and chickpeas in unsalted water, in three separate stock pots (because each require a different amount of time to fully cook), for about 2 hours until tender.  Add additional water to the stock pot as necessary to prevent the corn and beans from burning.

2.  If you're using pork, clean all of the excess fat off of the  Braise the meat in a pressure cooker for 30 minutes, or until the meat is tender.

3.  Rough chop the onion, garlic, and celery.  Transfer to a blender and pulse until pureed.  Set aside.

4.  When the corn, beans, and chick peas are fully cooked combine all (including the cooking liquid) in one large 12-quart stock pot. 

5.  When the meat is tender remove from its liquid and transfer into the stock pot. Pour the liquid into a fat separator. If you don't own one, then pour the liquid into a container, passing through a strainer and catching all of the excess skin and fat.  Pour this strained liquid into the stock pot.

6.  Add the coconut milk and frozen squash to the pot. The squash quickly will defrost during cooking.  After the squash melts add additional water until the soup reaches almost to the rim of the pot.  The contents of the pot should not overflow when lid is placed on the pot.

7.  Carefully stir in the vegetable puree, all of the seasoning, and a tied bunch of parsley to the stock pot.

8.  Let everything simmer on medium heat until all of the spices have penetrated into the soup, about 30 minutes.  You can turn the heat down to low and simmer for and additional 1 hour and REALLY let the flavor of the soup develop.

9.  Serve hot with butter french bread. ENJOY!




5 comments:

Ally said...

Joanne! This sounds wonderful...I love chick peas, red beans, and corn...not sure what sazon seasoning is, let me know...I could do a substitute if I can't find. I'm sooooooooooo glad you shared at Ally's Kitchen!!! xoxox :)

Angrestorm said...

Well I did some snooping and I found on http://chowhound.chow.com/topics/695947 that Sazon is a mixture of a tablespoon each of salt, ground black pepper, granulated garlic or garlic powder, dried ground coriander seed dried culantro, cumin, oregano, and annatto seeds, ground. You could sub paprika for the achiote, if need be. According to the referenced post 1 packet of Sazon is equal to 1-1/2 teaspoon of this spice mixture. HHHMMM...thanks for exercise. I'm might just make this myself from now on, add some onion powder, and just store it in an airtight container!

Unknown said...

Thank you so much for the recipe! where did you get your dried cut corn from? I can't seem to find it any where. Is it known by another name or something? Thank you for your help!!

Angrestorm said...

You're so very welcome! I'm not sure what supermarkets are in your area, but look in the section that sells Goya brand dry beans or other Goya products. The store may also place it in the same aisle as cornmeal... Check the bean aisle first. Good luck! Tell me how it turns out! :-)

Unknown said...

Will definitely try,looks delishhh

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