Ingredients with Measurements:
- 2 lbs goat meat, cut into small pieces
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 scallions, chopped
- 1 bell pepper, chopped
- 1 habanero pepper, seeded and chopped
- 1 tsp thyme leaves
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp salt
- 6 cups water
- 2 cups pumpkin, peeled and chopped
- 2 cups yam, peeled and chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup coconut milk
- 2 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. In a large pot, add the goat meat, onion, garlic, scallions, bell pepper, habanero pepper, thyme, allspice, black pepper, and salt. Stir to combine.
2. Add 6 cups of water to the pot and bring to a boil. Reduce heat to low and let simmer for 1 hour.
3. Add the pumpkin, yam, carrots, and celery to the pot. Simmer for an additional 30 minutes, or until the vegetables are tender.
4. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can transfer the soup to a blender and blend in batches.
5. Add the coconut milk, lime juice, and cilantro to the soup. Stir to combine and let simmer for an additional 5 minutes.
6. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Simmer on low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 20g
Protein: 25g
Sodium: 500mg
Fiber: 5g
Sugar: 5g
Substitutions for ingredients:
- You can use beef or lamb instead of goat meat.
- If you can't find habanero pepper, you can use jalapeno pepper instead.
- You can use sweet potato instead of yam.
Variations:
- You can add okra or corn to the soup.
- You can add shrimp or fish to the soup for a seafood twist.
Tips and tricks:
- Be careful when handling habanero pepper, as it is very spicy. Wear gloves if necessary.
- If you don't have fresh thyme, you can use dried thyme instead.
- If you want a thicker soup, you can add more pumpkin or yam.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over low heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a sprig of fresh cilantro on top.
Garnishes:
Garnish with a dollop of sour cream or a sprinkle of shredded cheese.
Pairings:
Serve with a side of crusty bread or rice.
Suggested side dishes:
Serve with a side of Caribbean-style coleslaw or fried plantains.
Troubleshooting advice:
- If the soup is too spicy, you can add more coconut milk to tone down the heat.
- If the soup is too thick, you can add more water or broth to thin it out.
Food safety advice:
- Make sure the goat meat is cooked to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Caribbean-style pepper soup is a popular dish in the Caribbean, especially in Jamaica and Trinidad. It is typically made with goat meat and a variety of vegetables and spices.
Flavor profiles:
This soup is spicy, creamy, and savory with a hint of sweetness from the coconut milk.
Serving suggestions:
Serve this soup as a main course for lunch or dinner.
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