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sopi di kabritu antillean soup with goat meat antilliaans-eten.nl jurino

Sopi di kabritu – soup with goat meat

door Linda Terrizzi

Sopi di kabritu is a traditional Antillean soup. It is made with goat meat. That is a bit strange idea for people who are not used to it. After all, you cannot just buy it at the supermarket in the Netherlands.

Goat meat is most comparable to lamb in taste. However, goat is a lot less fat. You can often find goat meat for the sopi di kabritu at the halal butcher.



Party soup

The sopi di kabritu is often eaten in the Antilles at important events, such as a wedding. It is a traditional festive dish that appeals to many people.

INGREDIENTS:

  • 1 kg of goat meat
  • 1 red pepper, diced
  • 2 cloves of garlic, pressed
  • 1 onion, chopped
  • 2 corn on the cob
  • a bunch of celery leaves
  • 2 tomatoes, cubed
  • 3 stock cubes (beef or goat)
  • 300 gr sweet potato
  • 250 gr pumpkin
  • 1 green plantain
  • vinegar, to wash the meat
  • optional: vermicelli
  • optional: 1 Madame Jeanette pepper

sopi di kabritu antillean soup with goat meat antilliaans-eten.nl jurino

PREPARATION SOPI DI KABRITU:

Cut the goat meat into pieces (or ask the butcher to do this) – For this soup, it is best to use meat that still has pieces of bone in it. The gelatin from the bones makes for the best'sòpi'!

Then wash the meat with vinegar and then rinse with water.



Then heat the oil in a frying pan and fry the pieces of meat together with the onion and one of the stock cubes briefly, so that the outside sears.

Then take a large pan and heat 1,5 liters of water in it until it boils.

Then add the remaining two stock cubes and let it dissolve in the water.

Place the pieces of meat in the stock. If necessary, scoop the foam that forms from the surface.



Then cut the vegetables into pieces and add them to the soup.

Then let the soup cook for about an hour and a half, until the pieces of meat are soft and cooked.

Cut the pumpkin, the green plantain, the sweet potato and the corn cobs (fresh or canned) into large pieces.

Then add these vegetables to the soup.

Let the soup cook for another 30 minutes.

Then add vermicelli and Madame Jeanette pepper if desired and cook for another 5 minutes. - Enjoy your meal!



You can keep the soup in the fridge for 3 days. The soup tastes even better 'the next day'!

Replace ingredients

Most of the ingredients in this soup can be replaced if you can't find them or can't eat them, for example. The green plantain is sometimes hard to find. However, this green variant does not (yet) taste like banana, but like potato. A 'regular' waxy potato is therefore an excellent substitute for the banana.

The sweet potato and pumpkin can also be mutually replaced. If you can't find one, add a double amount of the other.


Also try

Are you looking for more goat meat recipes? Then try our cabrito stobá. Our 'pan di fornu'.


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