Are you a soup lover? Here’s a list of must-haves from the Caribbean

Soups hold a special place in the hearts of many as ultimate comfort foods. Yet, for hearty and delectable soups, the Caribbean region stands out as the best culinary destination.

Caribbean soups boast a rich and robust character, characterized by an abundance of meats, ground provisions, dumplings, and vegetables. This unique combination creates a satisfyingly thick texture, making them a popular choice for both lunch and dinner.

Caribbean nationals scattered across the globe hold soups in high esteem as a cherished meal. Their commitment to crafting the perfect soup is a testament to their culinary passion.

Ingredients used in Caribbean soups

Central to this dedication is the careful selection of fresh, top-quality ingredients, each contributing to the rich tapestry of flavors found in these delightful creations. These include meats, ground provisions, coconut milk, herbs, spices, and scotch bonnet peppers. Some of the important herbs and spices include pimento, escellion, and thyme.

Caribbean soups also include pumpkin, green vegetables like calaloo, okra, and dasheen leaves, and a variety of peas such as red peas, gungo, split peas, broad beans, black eye peas, cow peas, and lentils. Depending on the specific soup, additional vegetables like carrots, chayote, pumpkin, celery, and turnips may also be incorporated for flavor and texture.

The choice of meats in Caribbean soups varies depending on the specific recipe. These can include a range of options such as goat head, goat feet, tripe, beef, cow feet, cow skin, chicken, chicken feet, fish, fish head, oxtail, pig's tail, salted beef, turkey, and boiled eggs.

Caribbean soups to try

Red Peas Soup
Gungo peas soup
Split pea soup
Cow peas soup
Black eye peas soup
Lentil soup
Cow foot soup
Cow skin soup
Cow cod soup
Chicken soup
Chicken foot soup
Pepper pot soup
Conch soup
Fish soup
Fish head soup
Fish tea
Goat head soup
Mannish water
Pepper pot soup
Goat tripe soup
Cow tripe soup
Beef soup
Oxtail soup
Ital Vegetable soup (contains coconut milk, no meat)
Sancocho
Chimole

Not sure which one to try? A chef from the Caribbean shared her special recipe for Goat Head Soup. Follow the steps below and enjoy this delicious meal.

How to make Goat Head Soup

2 large fresh or frozen goat head (cut in small pieces 2" cubed)
3 gallons tap water (room temp)
6 young small green bananas
1 1/2 lb white yam
1 1/2 lb yellow yam
1 1/2 dasheen
I/2 small boiling bread breadfruit
6 large plain flour dumplings
3 bundles of freshly picked scallion
3 bundles of thyme
1 large scotch bonnet pepper
12 pimento seeds
Salt to taste

Method

In a large soup pot wash goat head thoroughly
Add 3 gallons of tap water
Add 2 bundles scallions 2 bundles thyme and 12 pimentos
Add Cut green banana with skins in small pieces
Add I/2 lb dasheen (peel and cut in pieces)
Add salt to taste
Add scotch bonnet pepper / make a small cut along one side of pepper
Cook until meat is for tender. Ensure liquid is above meat always. (top liquid up with only hot water . add salt if necessary)
Add peeled yams ,dasheen and dumplings
Add the rest of the scallions
Cook until soup thickens and all ingredients are cooked. Lower the flame and Add the rest of the thyme and cook for 5-8 minutes. Remove pepper, thyme and pimento seeds
Serve hot