Cassava Soup, Surinamese style, is a hearty, filling, very satisfying meal in itself.
Cassava Soup Recipe-
- 2 pounds cassava (also called yuca) root, peeled, cubed, boiled, and pulverized or processed into a mash
- 1 quart chicken broth
- 6 large cloves of garlic, peeled and chopped fine
- 1 large onion, peeled and chopped fine
- 4 tbsp. olive oil
- 1 lb. beef shank bone
- 2 bay leaves
- Salt, and ground cumin, to taste
- 1 red bell pepper, cored, seeded, and chopped fine
- 3 stalks of celery, leaves and tough bottoms removed, and chopped fine
- 1 lb. smoked fish fillet
- 2-3 cups coconut milk, or to taste
- 3 quarts water
- fresh cilantro, chopped, for garnish
- freshly prepared crispy bacon chunks, for garnish
- Put the water in a large cooking pot, add in the smoked fish and beef shank, and boil them for 15 to 20 minutes.
- Remove the shank and fish, scoop the marrow out of the shank bone, and mince the fish.
- Add the mashed cassava into the pot, along with the finely chopped red pepper, onion, celery and garlic.
- Add in the chicken broth, bay leaves, and salt and cumin to taste, then cook at a gentle boil for about half an hour.
- Lastly, add in the cooked and minced meat and fish, and the coconut milk, stir everything together well, and cook at just a simmer now, for another 15 minutes.
- Cassava soup, Surinamese style, can be served as is, alone in a bowl, garnished with cilantro and bacon bits. Also, traditionally it is often served with freshly cooked rice, added right on top and into the soup.