Appetizers & Soups
Fish Soup
| 2 |
pounds fresh fish scalded, cleaned, washed with
lemon; season and brown lightly or steamed OR |
| 2 |
cups flaked left-over fish |
| 2-3 |
medium sized hamhocks, OR |
| 1 1/2 |
pounds salted beef OR pig tails |
| 1 |
pound tannia (3 or 4 medium) cut in large cubes |
| 1 |
medium onion |
| 1 |
fresh garlic, crushed |
| 2 |
whole cloves |
| 1 |
medium green pepper, chopped |
| 1 |
sprig thyme |
| 1 |
sprig parsley |
| 3-4 |
small sprigs chives |
| 1 |
sprig celery |
| 1/4 |
teaspoon ground oregano |
|
Tie thyme, parsley, chives, celery, and oregano together in
a small bundle. Remove bones from fish; flake. In large pot
parboil meet in 5 cups of water. Remove from pot and cut in
small pieces. Return to pot and continue cooking until meat
is tender. if necessary, ad enough water to bring back volume
of liquid to 5 cups.
Add tannias, onion, garlic, cloves and green pepper and cook
for 1/2 hour. Make and add dumplings (see recipe below), continue
cooking for 5 to 10 minutes longer or until dumplings float
to the top. Remove herb bundle. Serve hot. Makes 10 1-cup servings.
Each cup provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
520
|
11
|
91
|
14
|
4964
|
10
|
This analysis is done assuming that salt beef was used. Substitute
the salt beef with lean ham and reduce sodium content to 1097
mg per serving.
|
Dumplings (for meat and fish soups)
| 2 |
cups all purpose flour |
| 1 |
tablespoon vegetable oil |
| 1 |
teaspoon salt |
| 1/4 |
cup wter |
|
Mix all ingredients except water in a bowl. Add water gradually
to make a firm dough. Knead gently for 2 minutes. Shape into
small balls. Flatten or shape as desired. Add to soup in pot.
Continue cooking for 5 to 10 minutes.
Makes 10 dumplings
Each dumpling provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
103
|
2
|
3
|
19
|
196
|
0
|
|
Pigeon Pea Soup
| 1 |
pound pigeon peas |
| 2 |
quarts water |
| 1/2 |
pound pig's tail |
| 1/2 |
pound pig's feet |
| 1/2 |
pound cooking ham |
| 1 |
pound sweet potatoes, yam or tannia (peeled and
cubed) |
| 1/2 |
pound pumpkin (peeled and cubed) |
| 1 |
onion, chopped |
| 1 |
dash black pepper |
| 2 |
sprigs thyme |
| 2 |
sprigs celery, chopped |
| 1 |
clove garlic, crushed |
| 1 |
whole tomato OR |
| 2 |
tablespoons tomato paste |
|
Soak meat to remove excess salt. Wash peas; cook with meat and
pumpkin in 2 quarts water until meat and peas are soft. Add
herbs and spices; cook until seasonings are soft. Season to
taste. Add sweet potatoes, tannias or yams; cook until soft.
To this soup, cornmeal dumplings or clumpies may be added when
potatoes are added. (If dried peas are used, soak peas overnight).
Sometimes soup is sweetened to taste before serving.
Makes 10 1-cup servings.
Each cup provides:
|
|
Calories
|
Fat (g)
|
Protein (g)
|
Carbohydrates (g)
|
Sodium (mg)
|
Cholesterol (mg)
|
|
239
|
8
|
19
|
23
|
3641
|
59
|
Reducing or eliminating the pig's feet and tail and using
lean ham will reduce the sodium and fat content considerably.
|
|
|
|
