Lunches
Bahamian Chicken Souse
Ingredients
- - 1 kg (2.2 lb) bone-in chicken pieces (backs, necks or thighs)
- - 3 limes, juiced (divided)
- - 1.5 l (6 cups) water
- - 1 large onion, sliced
- - 2 celery stalks, sliced
- - 1 scotch bonnet pepper, whole
- - 1 tsp whole black peppercorns
- - 2 medium potatoes, peeled and cubed
- - Salt, to taste
- - 1 tbsp chopped fresh parsley, to garnish
Method
- Rub chicken pieces with half the lime juice; rinse under cold water and drain.
- Place chicken in a large pot with water, remaining lime juice, onion, celery, scotch bonnet and peppercorns.
- Bring to a boil, skimming any foam that rises to the surface.
- Reduce heat and simmer 25 minutes, then add potatoes and cook a further 15 minutes until chicken and potatoes are tender.
- Remove the scotch bonnet, season broth with salt to taste.
- Ladle into deep bowls, garnish with parsley, and serve hot.
Introduction: Souse is a tangy, peppery broth made by simmering chicken (or pig’s feet, or sheep tongue) with lime, onion, celery and whole peppercorns.
Cultural Background: Souse is a tangy, peppery broth made by simmering chicken (or pig’s feet, or sheep tongue) with lime, onion, celery and whole peppercorns. Traditionally a hearty weekend or hangover-cure meal, it is eaten hot as a midday dish, often alongside johnnycake or grits.
Tips: Skimming the foam early keeps the broth clear and clean-tasting. Squeeze extra fresh lime at the table for brightness.
Variations: Traditional versions use pig’s feet or sheep tongue instead of chicken. A splash of hot sauce is common for extra heat.
Vegetarian/Vegan: No authentic vegetarian or vegan conversion exists for this dish; none has been forced.
Storage: Refrigerate in an airtight container up to 3 days; the flavour deepens overnight.
Reheating: Reheat gently on the stovetop over low heat until warmed through; avoid boiling hard, which can toughen the chicken.
Nutrition: Approx. 310 kcal, 27 g protein, 18 g carbohydrate, 12 g fat per serving.
FAQs:
Q: Why is it called souse? A: The name comes from the Caribbean tradition of ‘sousing’ meats — curing or marinating them in an acidic, peppery liquid. Q: Is souse always spicy? A: It carries a peppery warmth from the whole scotch bonnet, but stays mild if the pepper is not pierced during cooking.
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