The Hold


This category contains 14 posts


Sancocho is a very Caribbean stew, generally served as a main course. Once you have managed the basics, it quickly becomes a ‘anything at hand’ stew, as tasty with beef or goat as with chicken or lamb. This is a very basic stew found everywhere in the Caribbean, with every family having their own variation. … Continue reading

Colombo de Calabaza

Colombo is a soup flavored with Colombo powder (a combination of cumin, coriander, mustard, black pepper, cloves, fenugreek, and turmeric), and is very common throughout the West Indies.   Serves: 6   Ingredients: 1/2 lb. salt pork, cubed 1 medium yellow onion, sliced 1 large bell pepper, seeded and chopped 1 garlic clove, pressed 1 … Continue reading

Shellfish Bisque

The French colonies in the new world have that culture’s stamp left on their cooking. The bisque is one of their simplest and most versatile soup, that has been adapted to local cuisines the world over. You can find very similar bisques in the Gulf Coast. Serves: 4 Ingredients: 6 whole crayfish (about 6 cups … Continue reading

Seafood Soup

Another recipe like Bone Soup that uses “throwaway ingredients”, and therefore, quite likely to have been a common meal aboard sea vessels not able to pop out to get fresh food. This is a Caribbean recipe. Serves: 4-6 Ingredients: Stock: 1 1/2 – 2 lbs fish heads, bones, tails. Shellfish legs, claws, shells. 4 Tbsp … Continue reading

Peanut Soup

An African dish brought to the Caribbean with the slaves. It is still popular throughout the islands. This soup is especially popular with the little ones, who love the idea of ‘peanut butter soup’   Serves: 4   Ingredients: 1/2 cup peanut butter or 1 cup unsalted, roasted peanuts 2 cups chicken broth 1 cup … Continue reading

Pea Soup

Ingredients: 4 c. dried English peas 4 quarts water 6 peppercorns 2 cloves of garlic, chopped 1 large onion, chopped 2 or 3 potatoes, chopped into small pieces salt as needed 1 T. sage (optional) 1 T. thyme (optional) 2 T. lovage (Optional) Maple Syrup (optional) Directions: Place the peas in the water and add … Continue reading


A very common soup from Madagascar, the legendary ‘Kingdom of the Pirates’. This recipe is common, but pretty much any fresh vegetables can be substituted. Serves: 4 Ingredients: 2 qt soup stock (Bone Soup is perfect for this) 3 large carrots, peeled and chopped. 1 turnip, peeled and chopped. 6-8 scallions, cut into pieces 1 … Continue reading

Irish Stew

A recipe from 16th century Ireland, it is in many ways a very ‘typical’ stew. This also allows for endless varieties. Makes: 4 servings Ingredients: 1 lb. Meat (pork, beef, chicken, fish, it’s even better if there is multiple types) A bottle of fine Porter 2-3 slices of dark bread, diced. 1 cup cream 3 … Continue reading

Cold Papaya Soup

The Americas have lost the tradition of fruit soups, though anybody who likes yogurt will find this dish an easy translation Serves: 4 Ingredients: 1 ripe papaya, about 6″ long Sugar and lime juice to taste. Directions: Peel the papaya and cut in half. Spoon out the seeds and set aside. Cut fruit into chunks … Continue reading

Chicken Peanut Soup

Another recipe likely from Africa. It’s a great way to get rid of leftover chicken (or other meats). Serves: 6 Ingredients: 1-2 pounds of chicken 1 cup roasted Spanish or African peanuts 1/2 tsp ground allspice 1/2 tsp grated nutmeg 1/2 tsp mace 1 Tbsp fresh grated ginger 1/2 pt coconut milk or heave cream … Continue reading