PUMPKIN SOUP
Haiti(meat lovers!)
Chef Remy prepares this classic, hearty soup anytime visitors come to town. Canadian teams recently visiting their partnered communities came home raving about this dish! In Haiti, this soup is often made with yams, plantations, malanga root, or whatever other fresh vegetables are ripening in the kitchen garden. Have fun adding your favourite, in-season veggies.
INGREDIENTS
2 lbs beef (on the bone)
1 tsp black pepper
1 tbsp kosher salt
1 tsp thyme
3 tbsp lime juice
1 shallot (diced)
3 scallions (diced)
3 cloves garlic (crushed)
1 tbsp parsley (chopped)
2 tbsp olive oil
12 cups beef stock
2 lbs pumpkin*
1 lb cabbage
3 carrots
3 celery stalks
2 leeks
2 turnips
2-3 potatoes
1 cup vermicelli
INSTRUCTIONS
In a large pot, combine marinated beef, including bones, with olive oil and 2 cups water. Simmer for 30 mins. Do not let run dry.
In another pot, combine pumpkin with 6 cups water. Simmer for about 20 minutes or until pumpkin is tender, then blend into a puree.
To the large pot of beef, add the chopped vegetables and stock. Bring to a simmer and add the pureed pumpkin. Simmer for 30 mins, then add the vermicelli and simmer until noodles are cooked. Add salt to taste.
Serves 8-10.
*may substitute with canned pumpkin if out of season
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TADKA DAL
Bangladeshi Seasoned Lentil Soup(Vegetarian, Vegan)
Tadka Dal is a staple dish served in villages all across the country of Bangladesh. Many mothers prepare a version of this as a daily meal for their families.
INGREDIENTS: Dal
1 cup red lentils
2 onions
2 tbsp oil
½ tbsp garlic
½ tsp red chili powder
½ tsp turmeric
½ tsp coriander
4 Tejpatta leaves (or bay leaves)
6 cups water
Salt to taste
INGREDIENTS: Tadka
1 tsp oil
2 garlic cloves (minced)
3 green chilis (diced)
1 tsp cumin
DIRECTIONS Dal:
Wash lentils in cold water. Using a deep sauce pan add oil, lentils, sliced onions, garlic, salt, chili powder, turmeric, and coriander. Fry for 10 mins until onions lightly brown. Add water and bay leaves. Bring to boil. Simmer on low for 30-40mins until lentils are tender.
DIRECTIONS Tadka:
Add to a small sauce pan oil, garlic, and onion until onions lightly brown. Then add to Dal soup. Dice green chilies and add to Dal soup (only if you like it extra spicy!). Add cumin. Simmer for 5 mins. Serve as a soup or as a sauce over rice. Serves 4.
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| Visiting Canadian, Lynn, takes a turn with the traditional hand-grinder. |
MALEWA
Ugandan Bamboo Shoot Soup(Vegetarian, Vegan)
Ugandans are resourceful people who know how to make something amazing out of just a few ingredients. Here’s a creative way families in eastern Uganda make a tasty meal out of two unlikely ingredients - ground peanuts and bamboo!
INGREDIENTS
10 cups water
3 sticks raw bamboo OR 3 cans bamboo shoots
2 tsp baking soda*
2 tsp baking soda*
1 cube beef bouillon (substitute with vegetable bouillon to make it vegetarian)
1 onion, sliced
¾ cup all-natural peanut butter
DIRECTIONS
If using raw bamboo shoots: rinse shoots and cut into slices. Add shoots and *2 tsp baking soda and cover with water; boil until shoots are soft. Rinse in cold water and add to a fresh pot with 10 cups of water.
If using raw bamboo shoots: rinse shoots and cut into slices. Add shoots and *2 tsp baking soda and cover with water; boil until shoots are soft. Rinse in cold water and add to a fresh pot with 10 cups of water.
If using canned bamboo shoots, omit baking soda and add bamboo directly to 10 cups of water.
Add bouillon, onions, and peanut butter. Simmer for 10 mins, stirring to remove any peanut butter clumps. Add salt to taste. Serve with roasted sweet potatoes, rice, or flatbread. Serves 5.
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