Feeling under the weather or hangover? We got a cure for you – try the traditional Bahamian chicken souse! The soup is commonly present on weekend lunch-menus around the islands. Though there are different versions of the souse found around this Caribbean country, few ingredients are always present. Allspice is the soup’s signature and not to be excluded at any cost, while the amount of chili and lime can be tweaked to individual liking.
Ingredients
- 1.7kg chicken drumsticks (or other parts)*
- 1 ts chili flakes
- 3 medium potatoes (400gr)
- 2 celery sticks
- 1 medium onion (180gr)
- 3 garlic cloves
- 2 tbs allspice*
- 2 limes
- salt
- pepper
* See bonus tips below
Instructions
- Add the chicken drumsticks (or other parts you are using) to a large soup pot. Pour water just enough to cover the meat. Add a generous pinch of salt and chili flakes, and boil for max of 20-25 minutes.
- While the chicken is cooking:
- cut the celery into 0.5cm cubes,
- peal the onion and garlic and slice finely,
- peal the potato and cut into 1.5-2cm.
- Remove the chicken by straining*, rinse thoroughly, and add back to the soup pot.
- Add the onion, garlic, potatoes and allspice, and cover with water. Add a generous pinch of salt.
- Bring to a boil, lower the heat to medium high, and cook for about 20 minutes.
- Add the celery and cook for another 5 minutes.
- Check for salt and pepper and adjust to your liking.
- Remove from the heat and squeeze a whole lime.
- Serve with a lime wedge on the side.*
* See bonus tips below
Bonus Tips for Bahamian Chicken Souse
- Chicken wings are most commonly used, but other parts of chicken work well as well.
- Allspice is the crucial part of this soup, but if you are not used to it it can feel a bit to strong. Start by using less then prescribed here.
- Don’t throw away the chicken broth (step 3). It has a nice hot kick from chili flakes and can be used in any recipe that calls for a chicken broth.
- Serve the soup with a traditional Johnny cake.
