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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 174.7
  • Total Fat: 0.7 g
  • Cholesterol: 7.3 mg
  • Sodium: 1,784.0 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 5.4 g
  • Protein: 7.1 g

View full nutritional breakdown of Bahamian Chicken Souse calories by ingredient
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Bahamian Chicken Souse

Submitted by: PAQTEQ
Bahamian Chicken Souse

Introduction

Light, Healthy, Low Fat, Tasty Soup from The Bahamas!! I have given you the Chicken version, but you can substitute it for Turkey wings or Pork Ribs (both cut in cubes). Great on a Saturday or Sunday Brunch! Light, Healthy, Low Fat, Tasty Soup from The Bahamas!! I have given you the Chicken version, but you can substitute it for Turkey wings or Pork Ribs (both cut in cubes). Great on a Saturday or Sunday Brunch!
Number of Servings: 4

Ingredients

    3lbs Chicken Wings or parts (Can substitute for Turkey Wings or parts or Pork Ribs cubed)
    2 Large Baking Potatoes, Raw
    1 Large Yellow Onion
    2 Medium Stalks of Celery
    3 Garlic Cloves
    2 Tbsp Whole Allspice (absolutely necessary)
    2 Limes
    Dried Red Pepper (Can use Fresh Bird or Goat Pepper)
    Salt

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Directions

Pre-Boil Chicken in large pot. (I usually only cover in an inch of water on high heat for a quick boil) Be sure to add salt and dried pepper to water. Keep checking pot and add a little water at a time as it boils down.

While meat is pre-boiling do the following:-

Peel and cut potatoes into medium cubes. Place in bowl of tap water until ready to place into pot (to prevent it turning brown).
Cut onion into medium slices.
Cut celery stalks into medium to small cubes.
Crush and finely cut garlic cloves.

Remove the meat from heat right before it reaches the desired tenderness. (If you chose to substitute the chicken for turkey or pork ribs, the boil time will greatly increase to reach tenderness).

Throw away broth and rinse meat thoroughly. (The final soup should be clear and free of particles.)

Put freshly rinsed meat in large pot.
Add the potatoes, onion, garlic, whole allspice (key to unique flavor).
Cover in water an inch above.
Add salt and pepper to taste.

Bring to a boil. When potatoes are almost done add celery.

Remove from heat when potatoes are tender but be sure not to boil celery too much. (Keep slight crunch).

Squeeze one lime in pot. Save and slice second lime to add flavor to separate servings.

Makes 4 to 5 Servings. Be sure NOT to eat the whole allspice! It is strictly there to add the unique flavor.

We Bahamians eat this SOUSE (pronounced 'sowse') along with "Johnny Cake" (similar to Cornbread, made with flour instead of cornmeal).
You can serve this Souse with your favorite warm homemade or bakery bread or french bread! Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user PAQTEQ.






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Member Ratings For This Recipe


  • This is not how you make souse. You do not add garlic and you really do not need celery. Celery is too strong! Chicken, potatoes, onions, lime, pepper and salt to taste are the ingredients. - 7/29/12

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  • Really helpful! I forgot since I was in Canada for awhile, but I am glad I stumbled on this! - 6/4/10

    Was this review helpful?   yes  No