Bahamian Chicken Souse

Bahamian chicken souse is a delicacy enjoyed primarily at breakfast time. It is mainly consumed with either johnny cake, homemade bread or yellow grits.

This is not an exact science, so by all means, please feel free to change the proportions to your specifications. Here is how I prepared mine.

  • 12 chicken wings
  • 3 Irish potatoes (cubed)
  • 2 cups cut carrots
  • 1 small chopped onion
  • 6 cups water
  • Salt
  • Pepper
  • Garlic Powder
  • Lemon/lime juice

  • Section chicken wings by locating the joint and cutting with a sharp knife or kitchen shears. As an alternative, you may ask your butcher to do it for you.
  • I always “scold” the wings first by placing them in a pot with just enough water to cover them along with a tablespoon or two of salt. Once the water starts to boil, I turn the stove off and allow the wings to sit in the salted water for about half an hour before rinsing them off.

  1. Place chicken in a pot; add water and all of the vegetables.
  2. Add salt, pepper, garlic powder and lemon/lime juice to taste.
  3. Cook on medium-high heat until the chicken is thoroughly cooked and the liquid starts to reduce. 
  4. Serve it while it’s hot!

No comments:

Post a Comment