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kadushi cadushi antillean soup curaçao recipe

Kadushi (cactus soup)

door Linda Terrizzi

Kadushi / Cadushi is one of the traditional dishes of Curaçao. You can find this soup of cactus on every menu!

Kadushi is a real slave dish. The African slaves who lived in the Antilles liked very much Jambo. At first they could not make this in the 'new world', because there were no okras in the Antilles.  Instead, they looked for a green vegetable, with which a bound soup could be made. The Antillean kadushi cactus turned out to be very suitable for this.



Fresh or dried cactus

Since then, the kadushi has become an indispensable part of the kitchen of the Antilles. Adventurous people chop their own cactus in the mondi (there are still many rules, because it has to happen at a certain time, because the cactus will taste sour!), But the easiest way is of course to use the small bags of dried kadushi powder. buy on the market.

Separate texture

Kadushi is a delicious soup of cactus and mixed meat. Antilleans either absolutely love the soup, or they hate it (there is no in-between!)

This is due to the distinct texture caused by the cactus. This makes the water of the soup a bit slimy. It's worth trying the recipe yourself – the soup is really easy to make!

The recipe is for 4 people.




INGREDIENTS:

  • 2 sachets of kadushi powder or 5 branches of kadushi
  • 200 grams of salt meat
  • 300 grams of cod fillet, in pieces
  • 200 grams of seafood
  • 50 grams of dried shrimp
  • Garlic to taste
  • 1 Madame Jeanette pepper, halved
  • 1 pork tail
  • 2 stock cubes (beef, fish or vegetables)

PREPARATION KADUSHI:

Zet the salt meat first night in plenty of water to desalinate it.

cuts the salt meat and the tail then n pieces and boil them together in plenty of water for at least half an hour.

Then put the meat, fish and shrimps in a pan with one and a half liters of water. Add the stock cubes to this.

Do you use whole branches of the cadushi? Then first remove the skin and needles.



Then remove the white membrane and cut the 'flesh' into small pieces.

Add, while stirring, the kadushi to the meat and let it cook for 30 minutes.

Then put the seafood in the pan and let the soup boil for another 5 minutes.

When the soup no longer boils, add Madame Jeanette pepper.

Finally, remove the pepper before serving!

Eat the soup with funchi (cut into pieces in the soup) or rice.




Also try

Do you love Antillean stews? Then try our traditional chicken stew!

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Kadushi / Cadushi - Antillean soup of cactus - RECIPE out Curaçao!
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