This Haitian recipe for tchaka soup includes dried corn, red beans and a host of other flavors reminiscent of seeds brought to the island from Africa during the slave trade.
- 1-12 ounce bag of dried corn
- 1-12 ounce bag of small red kidney or pinto beans
- 1 1/2 pounds salt-cured pork feet or smoked turkey
- 1 pound of calabaza or kabocha squash, chopped into large pieces
- 1 chayote, peeled and cubed or sliced
- 1 can of coconut milk
- 3 cloves of garlic, thyme and other green seasonings
- 1 packet of chicken bouillion
- 1 Habanero or scotch bonnet pepper
- Salt and pepper to taste
- Boil the beans and the corn in separate stock pots using unsalted water for 1 1/2 to two hours.
- In a separate saucepan, add water to the smoked meat until it comes to a full boil and then drain.
- Combine the beans and corn with their remaining cooking liquid into one pot and add the smoked meat.
- Add the coconut milk and when it all comes to a boil, add the garlic, chicken bouillion, thyme, other green seasonings and the pepper.
- Let simmer until the desired thickness is achieved. Serve hot as a main dish.