📝 About This Recipe
Deeply rooted in the French Antillean tradition of Guadeloupe and Martinique, Soupe à Congo is a vibrant, nutrient-dense celebration of the island harvest. This 'soup of the land' combines tender root vegetables, leafy greens, and aromatic salted meats in a velvety coconut and pumpkin base. It is a soulful, comforting masterpiece that captures the essence of Creole heritage in every spoonful.
🥗 Ingredients
The Meat Base
- 250 grams Salted pig tail or salt beef (cut into small pieces and soaked overnight to desalinate)
- 100 grams Smoked bacon or lardons (cubed)
The Aromatics
- 1 large Yellow onion (finely chopped)
- 4 Garlic cloves (minced)
- 3 stalks Cive (Caribbean scallions) (sliced)
- 4 sprigs Fresh thyme (leaves removed)
- 1 whole Scotch Bonnet pepper (keep whole to avoid excessive heat)
The Roots and Vegetables
- 500 grams Calabaza pumpkin or butternut squash (peeled and cubed)
- 300 grams Malanga or Taro (peeled and cubed)
- 2 medium Sweet potato (peeled and cubed)
- 200 grams Callaloo greens or spinach (shredded)
- 2 medium Carrots (sliced into rounds)
Liquids and Seasoning
- 400 ml Coconut milk (full fat for creaminess)
- 1.5 liters Chicken or vegetable stock (low sodium)
- 1 tablespoon Lime juice (freshly squeezed)
- 3 Allspice berries (crushed)
- Salt and black pepper (to taste)
👨🍳 Instructions
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1
Begin by preparing your salted meats. If you haven't soaked them overnight, boil the salted pig tail or beef in fresh water for 20 minutes, then drain and rinse to remove excess salt.
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2
In a large, heavy-bottomed Dutch oven or stockpot, sauté the bacon/lardons over medium heat until the fat renders and they become slightly crispy.
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3
Add the chopped onion, cive (scallions), and garlic to the pot. Sauté for 5 minutes until the onions are translucent and fragrant.
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4
Stir in the prepared salted meat, thyme, and crushed allspice. Let the meat brown slightly with the aromatics for 3-4 minutes.
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5
Add the cubed pumpkin, malanga, sweet potato, and carrots. Stir well to coat the vegetables in the flavorful fats and aromatics.
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6
Pour in the stock and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes.
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7
Carefully remove about one cup of the softened pumpkin and sweet potato cubes. Mash them into a smooth paste in a small bowl and stir them back into the pot to thicken the soup naturally.
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8
Stir in the coconut milk and add the whole Scotch Bonnet pepper. Ensure the pepper does not burst, as this will make the soup incredibly spicy.
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9
Add the shredded callaloo or spinach. Stir until the greens have wilted into the broth.
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10
Simmer the soup uncovered for another 15-20 minutes, allowing the flavors to meld and the liquid to reduce slightly into a creamy consistency.
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11
Remove the whole Scotch Bonnet pepper and the thyme sprigs. Taste the broth—add salt only if necessary, as the salted meats provide a lot of seasoning.
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12
Stir in the fresh lime juice just before serving to brighten all the earthy flavors.
💡 Chef's Tips
Soak your salted meats for at least 12 hours, changing the water once, to ensure the soup isn't overly salty. If you cannot find malanga, use extra sweet potato or yuca for a similar starchy texture. Always keep the Scotch Bonnet pepper whole; it provides a wonderful floral aroma without the searing heat. For a vegetarian version, omit the meats and use smoked paprika and a dash of soy sauce to replicate the depth of flavor. This soup tastes even better the next day as the starches from the root vegetables continue to thicken the broth.
🍽️ Serving Suggestions
Serve hot in deep bowls with a side of crusty French baguette to soak up the creamy broth. Pair with a chilled glass of Ti' Punch (rum, lime, and cane syrup) for a truly authentic Antillean experience. Top each bowl with a few slices of fresh avocado for added richness. Serve alongside a simple side of white rice if you want an even heartier meal. A dash of Caribbean hot sauce on the side allows guests to control their own spice level.