The Bahamas - Curried Plantain Soup

I may not know much about the Bahamas, but they make a damn fine soup there.

Plantains and curry are two staples of Caribbean cuisine and go well with many things, but this is the first time I've enjoyed them together in one dish.  Not certain if this is a traditional dish or something that has been fancified by a clever chef using local ingredients.  Either way, it is very delicious and filling.

Three good sized plantains are good enough for this recipe, but if you may add another one or two for an extra thick soup, if that is more to your liking.


And here it is:

Curried Plantain Soup

1 small onion, or, 2 shallots
2 stalks celery, both ends trimmed off
2 cloves garlic, finely chopped
1 one-inch piece of ginger, finely chopped
2 tbsps light vegetable oil
1 tbsp brown sugar
3 plantains
2 tbsps curry powder
1 tbsp cider vinegar
4 cups chicken stock or water
1/4 cup heavy cream
salt and pepper to taste
nutmeg and finely chopped cilantro to garnish

1. Peel the plantains and chop them.  Chop all the other vegetables and keep separate from the plantains.

2. Heat the oil in a large pot.  Sauté the onion/shallots, celery, garlic and ginger until lightly browned.

3. Stir in the brown sugar and carmelize lightly.  Add the curry powder and plantains and mix well.

4. Add the cider vinegar and chicken stock, stir well, bring to a boil, then simmer for 20 minutes.

5. Stir in the heavy cream and simmer for 10 more minutes.

6. Remove from heat and blend the soup in a blender or with an immersion blender.

7. Serve and garnish with a sprinkling of nutmeg and chopped cilantro.  Devour.

St. Lucia - Creole Fish Stew

St. Lucia's excellence is exemplified by its extremely excellent flag. 

On a field of baby blue, the peaked forms represent the island's two national icons, the Gros Piton and Petit Piton, sibling volcanic plugs that soar out of the Caribbean Ocean.  I should like to climb one of these peaks some day.  In the meantime, I sate my thirst for maniacal climbing with this delicious fish stew.

The Creole influence can be found in the cuisine of many Caribbean islands.  The quatre épices seasoning used here was a mix of ground white pepper, cloves, nutmeg and cinnamon, although other spices may be used, such as allspice or ginger.

The recipe calls for bream or snapper, but any firm white fish may be used.

And here it is:

Creole Fish Stew

2 red bream or snapper filets, cut into 1-inch pieces
2 tbsps Creole quatre épices seasoning
2 tbsps malt vinegar
flour for dusting
oil for frying

1 tbsp butter
2 tbsps oil
1 finely chopped onion
2 chopped tomatoes
2 finely chopped garlic cloves
2 sprigs thyme
2-3 cups of fish stock or water
1/2 tsp cinnamon
1 finely chopped scotch bonnet pepper
1/2 chopped green pepper
1/2 chopped red pepper
salt and pepper to taste
oregano leaves for garnish

1. Sprinkle the fish with the quatre épices seasoning and vinegar.  Turn to coat.  Marinate overnight.

2. Roll the fish pieces in flour.  Shake off any excess flour.  Discard the remaining marinade.

3. In a large soup pot, heat the oil and fry the fish pieces for about five minutes, until nicely browned.  Remove from pot and set aside.

4. Heat the remaining oil and butter.  Add the onions and sauté until soft.  Add the tomatoes, garlic and thyme.  Stir well and simmer for five minutes.

5. Add the fish stock or water, cinnamon and scotch bonnet.  Stir, then add the chopped green and red peppers, and the fish pieces.

6. Add salt and pepper to taste.  Simmer for at least an hour.  Serve, garnished with the oregano leaves.  Devour whilst imagining yourself climbing up one of the Pitons.