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.
- 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
- 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
- Cut the chicken thigh in cubes and set aside with the wings. Do the same with the potatoes and breadfruit.
- Brunoise the onions, carrots and celery and set aside. This is your ‘mirepoix.’
- 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.’
- 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).
- Transfer to a heated pot and add the stock. Bring to a boil, and then add the thyme simmer for 30 minutes.
- Add the dumplings, chicken and okras and simmer for an additional 15 minutes.
- Remove from heat, then season with remaining spices.