How to Make Bajan Soup


The hearty soups of the Caribbean are stuff of legend. While it is true that Caribbean cuisine is actually a fusion of other cuisines (Asian, African, European), those dishes that are staples to the region still manage to stand out in culinary practice.



Soup Base

  • 2 carrots (brunoise)
  • 1/2 onion (brunoise)
  • 1 celery stalk (brunoise)
  • 3 small potatoes (cubed)
  • 1/4 pound pumpkin (cubed)
  • 1/3 pound bread fruit (cubed)
  • 1 medium sweet potato (cubed)
  • 2 chicken breast (cubed)
  • 2 chicken wings
  • 3 cups chicken stock
  • 12 okras
  • thyme
  • 2 tbsp oil
  • 1tsp curry
  • salt& pepper to taste


  • 1 cup flour
  • 1/2 cup of water
  • 1 tsp of sugar
  • 1 tsp of cinnamon
  • pinch of salt


  1. Cut the chicken thigh in cubes and set aside with the wings. Do the same with the potatoes and breadfruit.
  2. Brunoise the onions, carrots and celery and set aside. This is your ‘mirepoix.’
  3. In a bowl, combine the flour, sugar, pinch of salt and cinnamon. Make a well and pour the water in the middle. Mix to form dough, and knead a little. Divide and roll pieces of the dough into balls and set aside. This is your ‘dumplings.’
  4. Heat oil in a skillet on medium setting, then add the onions and caramelize. Then add the carrots and celery and do the same. Repeat the process with the remaining vegetables (except the okras).
  5. Transfer to a heated pot and add the stock. Bring to a boil, and then add the thyme simmer for 30 minutes.
  6. Add the dumplings, chicken and okras and simmer for an additional 15 minutes.
  7. Remove from heat, then season with remaining spices.

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Jeremy Hanes
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    • Zane
    • November 10, 2016

    Caribbean cuisine at it’s finest

    • Vince
    • November 10, 2016

    yummy dumplings

    • Harry
    • November 10, 2016

    Prep time is needed but totally worth it

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