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Dakar W. African Pumpkin Soup

(recipe, Bluebird Farmers Market & CSA)


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Introduction

Bess Mayo, of Greens and Berry Farm, spent summers in her native land which is the village Senegal in Dakar W. Africa. The Fulani People taught Bess how to make this delicious pumpkin soup. There is a tradition at the end of harvest, people gather together for a harvest celebration. The men go fishing on the West African coast and bring in fresh fish and the women harvest the local gardens where they grow spices, pumpkins and squash. These are the fresh and local ingredients for this delicious and nutritious W. African Pumpkin Soup. In W. Africa, for the most part, items are homemade, and people raise a vegetable garden and preserve the harvest to feed their families. This recipe Bess adapted is featured in her cookbook. You may contact Bess at Bluebird Market on Saturdays in Thomaston, GA. She brings to market her organic local apples, fresh baked pies and delicious pecan pralines. http://www.bluebirdmarket.com

Ingredients

  1. Vegetables
  2. 4 cups fresh pumpkin
  3. 2 to 3 garlic cloves
  4. 1 large onion, sliced
  5. 3 large tomatoes, sliced
  6. 3 to 4 sm. red potatoes
  7. 1 bell pepper
  8. 2 carrots
  9. 1 serrano/jalepeno pepper chopped
  10. 1 long stalk of celery
  11. Dry Ingredients
  12. ½ t. cinnamon
  13. ½ t. seasoned salt
  14. ¼ t. black pepper
  15. ¼ t. ground sage
  16. ½ t. oregano
  17. Oils
  18. 2 Tbsp. peanut or safflower oil
  19. 1 stick of butter, softened to room temp.
  20. Meat
  21. 3 fresh fish
  22. Liquids
  23. ¾ cup water
  24. ⅔ cup half & half (or fat-free milk)

Steps

  1. Prepare all ingredients before beginning. Chop all veggies into bite size pieces and set aside. The key to making this very tasty soup is to marinade ingredients by putting them in the spices and slowly heating them in their own juice for the stock.
  2. Cook red potatoes in 1 c. water with a dash of salt and pepper. Simmer sliced tomatoes in 1 t. of butter until soft. Place all other veggies in 1 c. boiling water in large stock pot. Add remaining oil and cook for 3-5 min. until at a bright color. Do not overcook. Place remaining butter in frying pan over medium heat. Remove fish from refrigerator and place in hot butter to brown lightly on both sides. Pour in ½ c. water and simmer for 1 minute. Use spatula to place each piece of fish and butter sauce into soup. Add tomatoes and their marinade. Add the remaining milk and dry ingredients. Stir gently, taking care not to break fish pieces. Cover tightly and bring to full boil for 15 minutes. Serve steaming.
  3. *This is a copyrighted recipe to be enjoyed, however, not reprinted.