Name: Sopón de puerto príncipe
Yield: 15 Servings
Ingredients: 130 Gram Tasajo; 100 Gram Smoked pork; 400 Gram Chicken; 1 Unit Large sweet potato; 100 Gram Yuca; 100 Gram Yam; 100 Gram Malanga; 100 Gram Yellow malanga; 100 Gram Squash; 100 Gram Green plantains; 100 Gram Ripe plantains; 180 Gram Corn on the cob; 120 Gram Tomato; 25 Gram Chili peppers; 50 Gram Onion; 60 Gram Lemon; 4 Gram Cilantro; 1 Unit Garlic clove; 25 milliliter Fat; 1 Gram Cumin; 1 Gram Saffron; 2 liter Water; 1 pinch Salt

How to make Sopón de Puerto Príncipe

Versión en español

Sopón de Puerto Príncipe is a traditional dish that carries the essence of Creole cuisine. With its root vegetables, tasajo, smoked pork, chicken, yellow malanga, and saffron, it creates a spectrum of flavors and colors that evoke the roots of the Caribbean island.

Sopón de Puerto Príncipe is a traditional Haitian dish that combines intense flavors and exotic aromas.

Fresh ingredients like green plantain, yuca, and beef cook slowly in a delicious blend of spices.

This hearty soup is ideal for sharing with family and enjoying an authentic culinary experience.

Sopón de puerto príncipe

Soups

15 Servings

Ingredients

130 grams of Tasajo

100 grams of Smoked pork

400 grams of Chicken

1 Large sweet potato

100 grams of Yuca

100 grams of Yam

100 grams of Malanga

100 grams of Yellow malanga

100 grams of Squash

100 grams of Green plantains

100 grams of Ripe plantains

180 grams of Corn on the cob

120 grams of Tomato

25 grams of Chili peppers

50 grams of Onion

60 grams of Lemon

4 grams of Cilantro

1 Garlic clove

25 milliliters of Fat

1 gram of Cumin

1 gram of Saffron

2 liters of Water

1 pinch of Salt

Preparation

Step 1 : Soak the tasajo and smoked pork, while cleaning the chicken.

Step 2 : Proceed to peel and clean the tomatoes, onions, and garlic, chopping them irregularly.

Step 3 : Then, peel the root vegetables, wash them, and cut them into small pieces 2 to 3 cm, placing them in a container with water, except the ripe plantain and squash.

Step 4 : Remove the corn husks, grind, and form balls of approximately 1 ounce.

Step 5 : Clean the chili pepper, wash and finely chop, wash the lemon and cut into half moons, squeezing its juice.

Step 6 : Have the fat, cumin, salt, and saffron ready, then cut the tasajo, smoked pork, and chicken into pieces 1 1/2 to 2 cm.

Step 7 : Sauté the meats in the fat, adding garlic, onion, chili pepper, and finally the tomato.

Step 8 : Once browned, add the broth, skimming.

Step 9 : When the meats are semi-soft, add the root vegetables in order of hardness (starting with the hardest ones).

Step 10 : In a mortar, crush the cumin with salt, saffron, cilantro, and lemon juice, then add it when the mixture starts boiling again.

Step 11 : Let it cook for approximately 1 hour, adding ripe plantains, squash, ground corn balls, and adjusting the seasoning with salt.