Afingie
HB-0030 · Hand-built original · Surinamese
Maroon soup with poc-poc (cassava grains) and wild meat.
SurinameseSurinamese1 hrServes 4431 kcalGluten-freeDairy-freeEgg-freeDiabeticRenal
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:4quantities adjust to match
Ingredients
- 1 cup grated bitter cassava, dried (for poc-poc dumplings)
- 1/2 lb wild meat or beef, cubed
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 5 cups water, plus a little extra for the dumpling dough
- 1 whole Madame Jeanette pepper
- Salt, to taste
Method
- Knead the dried grated cassava with just enough warm water, a spoonful at a time, to form a stiff, pliable dough. Pinch off small pieces and roll them into small balls (poc-poc). Set aside.
- Heat the oil in a large pot over medium-high heat. Brown the cubed meat for 5 to 6 minutes.
- Add the onion and garlic and cook for 3 to 4 minutes, until softened.
- Pour in the 5 cups of water, add salt, and bring to a boil. Reduce to a simmer, cover, and cook for 25 to 30 minutes, until the meat is tender.
- Lay the whole Madame Jeanette pepper on top of the soup without breaking it, so it perfumes the broth without making it fiercely hot.
- Drop the cassava dumplings into the simmering soup one at a time. Simmer for 8 to 10 minutes, until the dumplings are firm and cooked through and the broth has thickened slightly.
- Remove the whole pepper, taste for salt, and serve hot in deep bowls.
Prep: 20 min · Cook: 40 min · Total: 60 min
Nutrition (per serving, where published)
431 kcalCalories
73.1 gProtein
3 gCarbs
12.2 gFat
2.8 gSaturates
0.5 gFibre
1.2 gSugars
186 mgSodium
182 mgCholesterol
1133 mgPotassium
49 mgCalcium
6.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data