Souse is pretty popular round these parts.
Usually it’s sold from roadside vendors and contains all matter of animal bits.
During my time in the Caribbean, I’ve seen Sheep’s Tongue Souse, Oxtail Souse and Pig’s Feet Souse.
I’m a bit squeamish so there’s no tongue, feet or general unsavoury parts in my version.
Just plain, old chicken in a broth flavoured with allspice, clove and a touch of lime juice.
There’s sweet potato and celery in there to bulk in up and, animal parts aside, this is a very healthy and filling dish.
Some folks round here eat it for breakfast and some folks have it at lunch with an icy cold beer.
I’ll leave it to you to decide which you’d prefer.
Sweet Potato Souse (serves 2-3)
- 1 large skinless chicken breast, cut into chunks
- 1 large sweet potato, peeled and diced
- 1/2 large, white onion, finely chopped
- 3 cups water
- 3 tbsps fresh lime juice
- 1 tsp sea salt
- 2 tsps allspice
- 1 tsp ground clove
- 3 bay leaves
- 2 stalks celery, chopped
- 1 tbsp butter
- In a large saucepan heat the butter. Add the onion, chicken chunks, allspice and cloves. Saute for five minutes.
- Pour in the water. Add the salt, bay leaves, sweet potato and celery. Cover, bring to a boil and simmer for ten minutes.
- Stir in the lime juice and let simmer for a further five minutes.
- Remove the bay leaves and serve.
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