Wednesday, March 12, 2008

Chicken Soup Trinidad Style

Ingredients

2 oz yellow split peas
12 oz seasoned chicken
oil
brown sugar
ketchup
2/3 green bananas peeled
three quarters of a pound of yellow yam (or Eddoes or Dasheen)
half a pound of sweet potato
half onion chopped
seasoning
8 oz tin tomatoes
plain flour
salt pepper and browning
butter

Method

Take 2 oz yellow split peas wash and boil in plenty of water for 30 minutes.
Using 8-12 oz seasoned chicken. Heat 1 tablespoon oil in a wok with 2 teaspoon of sugar until sugar goes caramel. Put chicken into pot and cook for 20 minutes. After 5 minutes add 1/2 pt of water. Let simmer checking water.  Drain most liquid away and reserve. Add 1 tablespoon of ketchup cover and continue to cook for 5/10 minutes. Take out of pot and save.

Take 2/3 green bananas and 3/4 lb of yellow yam (or Eddoes) and 1/2 lb sweet potato peel and chop into cubes about 1 inch. Put a tablespoon of oil in the wok on high heat and add 1/2 an onion peeled and chopped. Add vegetables, then drain split pea water into chicken water and save, and add split peas to mixture in pot and stir. Cook for a minute or two then add 1 pt boiling water (cold water makes the vegetables go watery). Add the other liquid saved and salt and teaspoon of seasoning and half a small tin tomatoes. Bring to boil and simmer.

Make some small dumplings with plain flour and water. Pull off small lumps and roll in the hand then flatten into a shape like an African shield. Put these into the soup after 25 minutes. At the same time add pepper, a few drops of browning, check salt and also add a knob of butter. Cook for another twenty minutes or so, check vegetables are cooked.

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