News Americas, NEW YORK, NY, Fri. June 7, 2019: This week’s Caribbean recipe comes from Suriname and it’s the hearty, filing cassava soup. Here’s what you will need to make it.
2 pounds cassava (also called yuca) root, peeled, cubed, boiled, and pulverized or processed into a mash
1-quart chicken broth
6 large cloves of garlic, peeled and chopped fine
1 large onion, peeled and chopped fine
4 tbsp. olive oil
1 lb. beef shank bone
2 bay leaves
Salt, and ground cumin, to taste
1 red bell pepper, cored, seeded, and chopped fine
3 stalks of celery, leaves and tough bottoms removed, and chopped fine
1 lb. smoked fish fillet
2-3 cups coconut milk, or to taste
3 quarts water
Fresh cilantro, chopped, for garnish
Freshly prepared crispy bacon chunks, for garnish
Put the water in a large cooking pot, add in the smoked fish and beef shank, and boil them for 15 to 20 minutes.
Remove the shank and fish, scoop the marrow out of the shank bone, and mince the fish.
Add the mashed cassava into the pot, along with the finely chopped red pepper, onion, celery and garlic.
Add in the chicken broth, bay leaves, and salt and cumin to taste, then cook at a gentle boil for about half an hour.
Lastly, add in the cooked and minced meat and fish, and the coconut milk, stir everything together well, and cook at just a simmer now, for another 15 minutes.
Cassava soup, Surinamese style, can be served as is, alone in a bowl, garnished with cilantro and bacon bits. Also, traditionally it is often served with freshly cooked rice, added right on top and into the soup.