Senegalese Soup is a traditional Jamaican recipe for a classic soup of chicken and papaya in a curried chicken stock and evaporated milk base. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Senegalese Soup.
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Despite the name, this curried soup is actually a Jamaican dish. The chicken and chicken stock can be omitted or replaced by mushrooms for a fully vegetarian version. This being a Jamaican soup I would recommend that the Jamaican curry powder be used.
Ingredients:
100g onion, coarsely chopped
35g celery, coarsely chopped (with greens)
2 spring onions, coarsely chopped
400g mature green papaya, peeled and cubed (or use cubes of orange sweet potato)
150g cooked chicken
500ml rich chicken stock
200g soft margarine (or butter)
2 tbsp plain flour
2 tsp hot curry powder
1 red chilli, minced
300ml evaporated milk
1 bayleaf
4 tbsp spring onions, shredded
Method:
Bring a pan of lightly-salted water to a boil, add the papaya and cook until tender. Drain and set aside.
Melt the margarine (or butter) in a deep pan or wok. Stir in the onion, spring onions, minced chilli and celery and cook, stirring often, for about 5 minutes. Stir in the flour and curry powder until smooth and continue cooking for 5 minutes further. Take off the heat, allow to cool a little then turn into a blender and mix with the evaporated milk.
Now add the cooked papaya, chicken and 250ml of the chicken stock. Puree until smooth then turn into a pan. Stir in the remaining chicken stock, ad the bayleaf and bring to a boil.
Reduce to a simmer and cook for 5 minutes then remove the bayleaf. Take the soup off the heat and allow to cool then transfer to the refrigerator and cool thoroughly.
