Janga Soup is a Jamaican specialty, featuring crayfish, often called “little mud lobsters”.
The special blend of Caribbean seasonings and ingredients make Janga soup a remarkable culinary experience.
Janga Soup Recipe-
- 1 lb. live (or fresh-frozen) Janga (Cray Fish)
- 1 cup diced yellow yam
- 2 large carrots, peeled and chopped fine
- 1 cup diced pumpkin (or any winter squash, such as butternut or acorn)
- 1 cup all-purpose flour
- 2 tbsp. chopped fresh cilantro
- 1 large green bell pepper, cored, seeded, and rough chopped
- 1 small onion, peeled and rough chopped
- 1 Scotch Bonnet chili pepper, chopped fine
- 1 tsp. brown sugar
- 1 tbsp. Jamaican Jerk seasoning
- 1 tbsp. butter
- 1/2 tsp. salt
- 2 quarts water
- Ghost Hot Pepper Sauce, for condiment
- In a large bowl full of fresh cold water, place the Janga. (If they are live, be careful – they nip without warning!)
- In a medium sized skillet filled 2/3 with water, bring the water to a boil, then add in the Janga, and cook for about five minutes, until they turn bright red.
- Take the Janga out of the skillet and set aside.
- Now make your “spinners” – mix the flour and water together until doughy, and roll the dough into several long thin dumplings. Then crosscut the long dumplings into small bite-sized pieces.
- Place all the other ingredients (except the Jangas, spinners, and Jerk) in a large skillet with the water, over medium-high heat, and cook for approximately 20 minutes.
- Reduce the heat to just a lively simmer, then add back in the Janga, and also the spinners and the Jerk seasoning. Stir and mix together well, then cook, uncovered, until the spinners are firm and cooked through.
- Serve your Janga Soup while still nice and hot, with some Ghost Hot Pepper sauce as a condiment.
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