Turkey Souse (pronounced sowse) is a tasty chili-lime soup-like broth with a zesty flavour profile. Souse is a method of preserving meat that dates to the European Middle Ages. It is essentially known as Caribbean Soul Food with medicinal properties. Chef Rauel Fox is here to demonstrate how you can cook up a delicious Bahamian turkey souse from the comfort of your kitchen!
- 1/2 onion sliced and cut
- 1 stalk celery chopped into 1/2-inch pieces
- 1 large white or yellow flesh potato cut into 2-inch cubes
- 1 tsp (10ml) allspice berroes crushed
- 1 tsp (15ml) whole allspice berries
- 3 sprigs fresh thyme leaves
- 1-2 Scotch Bonnet chili peppers (or home-made pepper sauce, preserved chilies & lime juice)
- 8 limes (juiced)
- 2 skinless turkey thighs cut into 1-inch pieces
- 1 bay leaf
- 1-2 lime or lemon leaves optional
- 1 tsp (15ml) fine sea salt
- Lemon wedges for garnish
- Kaffir lime leaves for garnish
- Celery leaves for garnish
- Place a 4-quart (4 L) pot over medium heat, add the onion, celery, potatoes, crushed and whole allspice berries, thyme, 1 whole chili and half of the lime juice.
- Position turkey over the vegetables. Cover tightly with a lid and let sweat for 5-10 minutes (this is the base for a flavorful broth).
- Add about 1 litre of water, stir and bring to a boil with a lid slightly ajar to release steam.
- Add remaining lime juice, bay leaf, lime leaf, salt and diced pepper if using.
- Adjust seasoning with salt and lime if necessary, ladle into bowls and garnish with lime wedges and leaves, serve with a side of pepper sauce (optional) and buttery Johnny cakes for dipping into the broth.
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