Bahamian Chicken Souse & Spice Jar!

What is the best answer for a cold winters day? Bahamian food! Didn't see that coming did ya!

The morning dew is now frost here in Stavanger, I know it is snowing in other places but not sure if we're ready for this to be honest.

Something that always seem to come to mind during these times, transitioning to the Jul season, is always souse from back home.

It is a simple brothy soup with few ingredients and always perfect, clean tasting, warm and comforting.

But first let me explain a bit more.

What is souse?

For starters let's define the word, souse. We start here because I happily talk about this recipe a lot but saying souse, no one really understands. It is of course a different dish from the likes of a stew or soup but the word souse is 𝕸𝖎𝖉𝖉𝖑𝖊 𝕰𝖓𝖌𝖑𝖎𝖘𝖍 and means 'to salt, pickle'.

𝔒𝔩𝔡 𝔉𝔯𝔢𝔫𝔠𝔥: sous, 'preserved in salt'

𝐎𝐥𝐝 𝐇𝐢𝐠𝐡 𝐆𝐞𝐫𝐦𝐚𝐧: sulza, 'brine'

Modern English: soak in or drench in liquid

Noun: pickled or boiling meat. - The act of sousing, plunging into water. - Being drunk.

Because of the European & English sailors settling in the Caribbean, as you can understand, the souse thrived yet took on many adaptations depending on the countries.

In Dominica, they have scallions, garlic thyme with boiled pigs feet. In Trinidad they have both pigs and chicken feet. They not just boiled but spoiled down there. Hehe.

In Barbados, they do the same as us but with cucumbers, scotch bonnets, pork shoulder cut (or the traditional ear, snout and tongue cut) served along with a sweet potato puddin'.

But with us in the Bahamas I think we do things quite simple. Of course you have the occasional souse with feet or ears or even sheeps tongue.. my mums favourite.. I think that is the beauty of it. Utilizing every part of the animal. Getting the most out of your meal and livestock. But typically and mostly you will find chicken souse. My absolute favourite dish.. amongst so many others :p

I am now more than proud to share with you a piece of The Bahamas, The Caribbean with you.

Bahamian Chicken Souse

🌴 Desired amount of chicken wings and thighs, small (can substitute for any other meat & parts with bones. Bone is important for flavour)

🌴 Potatoes & or cassava, cubed

🌴 Yellow onion, sliced

🌴 Celery, chopped

🌴 Carrots, chopped

🌴 Garlic, minced (optional)

🌴 3- 5 limes juiced (depending on your portion, don't be shy)

🌴 As much peppercorns as you wish + 1-2 bay leaves

I roughed the measurements because realistically, we never measure do we? It always depends and varies.

Instructions

• Simply cut all veggies and add to medium-large pot depending on how much you will serve.

• Add your meat, lemon and seasonings.

• Fill pot with water, the amount you need will be measured with your ingredients. Enough water to submerge everything.

• Boil until chicken is cooked & potatoes are soft.

Dish is best served with a sweet bread or traditional Johnny Cake!

Johnny Cake is another story in its own and it acts like a dough, sponge, beautiful flavour vessel for this souse. Johnny cake/bread alone makes the Bahamian souse the best in all of Caribbea! Muahha, dare I say? Barbados one look pretty bossing as well dou.

We might be selling some this season on the bike actually. Keep eyes open for our popup in December! Or if desiring a try, craving, do feel free to send a message! Would love to bake specially for you!

It is beyond comforting to me, to have souse on the stove, smelling like home and Johnny cake in the oven. It is definitely another experience to have this in the cold dark winters on Norway. Try a new recipe. It doesn't always have to be fancy and expensive. Enjoy and hope it brings you warmth and positivity.

Psst. Don't forget we have our spice blend jars available, the Bahamian souse blend/blanding. Check our shop for other flavours or send a quick text!

Cheers, snakkes!

🌴