A Caribbean Diet Cookbook (5 page)

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Authors: Winslow Nicholas

BOOK: A Caribbean Diet Cookbook

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A
Caribbea
n
Die
t
Cookbook

SOUPS

Chapter
2

here
are
simply
endless
varieties
o
f
soup
recipes
available
to
create
an
d
enjoy
,
even
mor
e
i
f
yo
u
conside
r
the
many
va
r
iation
s
an
d
adaptation
s
. The good thing about soups

i
s
tha
t
ther
e
ar
e
n
o
stringen
t
rule
s
o
n
formulatio
n
o
r
design
.
I
f
yo
u
though
t
tha
t
ther
e
were,
now
is
the
time
to
break
away
from
the
unimaginative
and
start
considering
new adventurous
ideas.

I
n
time
s
gon
e
b
y
soup
s
wer
e
mad
e
wit
h
surplu
s
vegetable
s
fro
m
th
e
pre
v
iou
s
days'
meal
,
o
r
eve
n
scrap
s
o
f
lef
t
-
overs
and
bones
whic
h
th
e
fres
h
mea
t
wa
s
stripped
.
Fresh
bone
s
ar
e
especiall
y
goo
d
fo
r
makin
g
thic
k
stock
s
and
,
i
f
the
y
ar
e
broke
n
first
,
a
s
they
cook
,
a
gelatin
e
substanc
e
i
s
release
d
fro
m
th
e
marrow
,
whic
h
add
s
bod
y
t
o
th
e
soup.
Fi
s
h
can
also
be
used
in
soups
as
well
as
poultry
and
meat.
If
you
are
a
vegetarian,
you can simply leave out the meat and add more fresh vegetables to the pot instead.

Fo
r
th
e
avi
d
weigh
t
watcher
,
o
r
fo
r
thos
e
keepin
g
a
kee
n
ey
e
o
n
thei
r
figure
,
they
ar
e
abl
e
t
o
control
their
diet
very
effectively
by
replacing
heavy
meals
with
light
vegetable
soups
,
an
d
b
y
includin
g
drie
d
peas
,
bean
s
an
d
lentils
,
thi
s
wil
l
enhanc
e
th
e
flavour
s
and
boost
the
nutrient
levels.

Childre
n
to
o
ca
n
benefi
t
fro
m
soups
,
i
n
pa
rticula
r
thos
e
littl
e
fuss
y
eater
s
who
dislike
foods
such
as
fish
or
certain
vegetables,
which
can
be
chopped
fine
and
disguised
i
n
th
e
soup
,
thi
s
metho
d
ma
y
onl
y
b
e
successfu
l
i
f
th
e
finick
y
littl
e
monster
s
show
displeasure
in
the
appearance
of
the
food
r
athe
r
tha
n
it
s
taste
,
lik
e
the
y
ofte
n
do
,
a
s
i
t
may

b
e
quit
e
difficul
t
t
o
mas
k
completel
y
a
distinctiv
e
tast
e
o
f
a
particula
r
food
.
Thi
s
problem
ma
y
b
e
overcom
e
b
y
cookin
g
wit
h
lot
s
o
f
herb
s
an
d
spice
s
o
r
eve
n
garlic
,
whic
h
ar
e
both
nourishing
and
tasty,
t
o
disguis
e
th
e
taste
.
I
f
thi
s
fails
,
yo
u
migh
t
lik
e
t
o
tr
y
addin
g
extra
helpings
of
a
particular
food
which
they
enjoy
such
as
chopped
tomatoes
or
mushrooms
if they
are
reluctant
to
tr
y
garlic
,
herb
s
an
d
spices.

Tr
y
no
t
t
o
b
e
to
o
forma
l
whe
n
creatin
g
y
ou
r
ow
n
soups
.
The
y
ca
n
b
e
mad
e
with
almos
t
an
y
mea
t
o
r
vegetable
.
Yo
u
ca
n
eve
n
ad
d
a
cookin
g
appl
e
t
o
a
spic
y
sou
p
t
o
attain
a
bitte
r
-
sweet
or
sweet
and
sour
taste.

Caribbean
cuisine
works
well
in
soups
particularly
yams,
tannias,
dasheen,
chocho
s
an
d
green
bananas,
which
are
hard
and
could
withstand
lengthy
b
o
iling
.
Others
suc
h
a
s
plantains,
sweet
potatoes
and
okra
hav
e
thei
r
ow
n
distinctiv
e
flavour
s
an
d
ca
n
be
use
d
t
o
completel
y
chang
e
th
e
flavour
s
i
n
th
e
soup
.
Pumpki
n
i
s
a
commo
n
ingredien
t
in
sou
p
s
throughout
the
Caribbean
islands,
it
is
versatile
as
it
works
well
with
almost
any flavour and adds colour to the dish. Try these wonderful soups yourself.

CHICKE
N &
PLANTAI
N
SOUP

4
large ripe plantains

500g
lean chicken thighs

2
onions, finely chop
p
ed

S
ome olive oil

2
large ripe tomatoes

1
teaspoo
n
butter

S
ea salt and ground pepper

1.5L
col
d
water

1
teaspoo
n
ground
ginger

2
clove
s
o
f
garlic

A
simpl
e
sou
p
t
o
mak
e
an
d
quic
k
too
.
Onc
e
yo
u
hav
e
washe
d
th
e
chicke
n
thighs
,
place
the
m
i
n
a
larg
e
p
o
t
wit
h
th
e
wate
r
an
d
onion
s
the
n
brin
g
i
t
t
o
th
e
boil
,
the
n
simme
r
o
n
a low
heat.
Chop
the
tomatoes
and
the
plantains
then
add
them
to
the
simmering
pot
with
a
dro
p
o
f
oliv
e
oil
,
th
e
teaspoo
n
o
f
butter
,
a
littl
e
sal
t
an
d
pepper
,
groun
d
ginge
r
an
d
the
garl
i
c.

Giv
e
th
e
po
t
a
goo
d
sti
r
the
n
leav
e
i
t
t
o
simme
r
o
n
a
lo
w
hea
t
fo
r
abou
t
1
hour,
stirring occasionally. Serve nice and hot. Feel free to add more salt and pepper to taste.