Countess Josephine

An Island Francophile with British roots rolled together with solid Americana, garnished with Asian/African heritage and a whisper of the Mediterranean, I love to practice random acts of kindness and senseless acts of beauty. Throwing some Sunshine your way - Enjoy!

Sunday, May 25, 2014

Bahamian Chicken Souse

My daughter’s school put together a recipe book to raise funds for PA initiatives. Parents along with their kids from Kindergarten to Grade 4 submitted their favorite Quick and Easy recipes. This was our submission. 

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This is an old breakfast recipe from the Bahamas. It was originally made to cure the morning after hangover but has become a traditional dish served during breakfast often with Johnny Cake, toast or grits. It is also a great chicken soup alternative for the common cold.

Prepping: 30 minutes
Cooking: 60 minutes
Total: 1 hours 45 minutes
Servings: 4 servings
Calories: unknown


2 lbs of chicken wings (cleaned and halved)
5 medium potatoes cubed
1 large onion chopped
10 (beads) whole allspice  (approx.)
3 limes
3 lemons
2 sour oranges (if not available use lime)
1 tablespoon of butter (optional)
Salt and black pepper to taste 
Water to cover
Hot Pepper to taste (preferably scotch bonnet)

cooking instructions:

In a large pot combine cleaned/halved chicken pieces, onions, and juice of 2 lemons, salt and black pepper and let marinate (15 minutes) while preparing potatoes.

Add potatoes, allspice, and water to cover chicken. Turn stove on high heat and bring pot to a boil about 25 minutes. Add the juice of one lime and two sour oranges.

Continued to boil on medium heat about 35 minutes, add butter (optional), salt, lime and hot pepper to taste (be careful). Boil until potatoes are done, stirring occasionally. Serve immediately or after cooling, let stand in refrigerator overnight.

Serve hot with Johnny Cake, buttered toast or grits on the side. Add lemon, lime or pepper if desired. Discard allspice.

Alternatives for Chicken: Grouper (aka Bahamian Boiled Fish)


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