Soupe à Congo (Soupe à Congo)
Overview
Soupe à Congo is a thick bean soup from Guadeloupe made with at least three kinds of fresh or dried peas and beans, usually pigeon peas, called pois d'Angole, and local beans known as pois savon and pois boukoussou. The pulses are cooked slowly with salted beef, salted pork and pig's tails that have been soaked the day before to remove the salt. Chunks of white and yellow yam, malanga, pumpkin, carrot and cabbage are added with onion, a bouquet garni of cives, thyme and parsley, and a few cloves. It is finished with garlic and a squeeze of lime, and it is thick enough to be a full meal.
History
Soupe à Congo is considered a direct heritage of the enslaved Africans brought to Guadeloupe, many of them from Central Africa, which explains its name. To make a filling meal, they gathered seasonal peas, beans and root vegetables and cooked them with a little salted meat. Today the Order of the Guardians of the Heritage of Guadeloupe shares a large pot of it every 27 May, the anniversary of the day the decree abolishing slavery arrived on the island in 1848, with music and cooking workshops.
Main ingredients
Pigeon peas, red beans, yam, pumpkin, salted pork, cabbage. The soup is built on bean and salted meat broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Bean soups · Pork soups · Cabbage soups · Pumpkin and squash soups
Recipe
Method
- 130 min
Drain the soaked meat, cover with fresh water and boil for 30 minutes, then drain again.
- 245 min
Cook the peas and beans in 3 l fresh water for 45 minutes.
- 330 min
Add the meat, onion, bouquet garni and cloves and simmer for 30 minutes.
- 440 min
Add the yam, malanga, pumpkin, carrots and cabbage and simmer for 40 minutes, until thick.
- 5
Stir in crushed garlic and lime juice, season and serve.
- ✓
Serve. About 3 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
