Souse and Johnny Cake
Souce is a traditional Bahamian soup/stew dish. the most popular souse is made using chicken and in particular, chicken wings. Onion, pepper, potatoes and carrots are the main vegetables used in the souse
24 chicken wings, separated
3 tablespoons lime juice
1 teaspoon seasoned salt
1 teaspoon vegetable oil
1 large onion, diced
1/2 green pepper, diced
6 large potatoes, peeled and diced
3 carrots, diced
1/2 teaspoon crushed red pepper flakes
1 tablespoon ground allspice
2 bay leaves
3/4 cup lime juice
3 cups water
salt and black pepper to taste
Toss the chicken wings with 3 tablespoons lime juice and the seasoned salt. Set aside to marinate at room temperature for 1 hour.
Heat the vegetable oil in a large pot over medium heat. Add the onion and green pepper; cook and stir until the onion has softened and begun to brown, about 10 minutes.
Add the potatoes, carrots, red pepper flakes, allspice, bay leaves, marinated chicken, lime juice, and water. Bring to a simmer, then reduce heat to medium-low, cover, and continue simmering until the chicken is no longer pink at the bone, and the vegetables are tender, about 40 minutes.
Season to taste with salt and pepper before serving.
Original recipe found here:
½ cup butter, room temperature + extra for greasing pan
¾ cups sugar
4 cups flour
½ cup water
½ teaspoon salt
2 teaspoons baking powder
approx. ¾ cup milk
Preheat oven to 325 degrees.
Using an electric mixer, beat the butter and sugar together until combined.
Add the flour, water, salt, and baking powder to the bowl.
Add the milk slowly until the batter is sticky.
Dust hands with flour. Transfer dough from bowl to a greased 9×9 pan. Gently flatten the dough in the pan.
Bake for approx. 1hr or until the edges of the johnnycake are browned. The johnnycake will not rise much.
Let cool for several minutes before cutting into the johnnycake.