Turkmen Cassava and Spareribs Soup

Ingredients

In the original Belizean version, the Cassava and Spareribs Soup is typically prepared with local ingredients such as annatto seeds and habanero peppers, which give it a distinct Belizean flavor profile. However, in this Turkmen adaptation, we will be incorporating spices commonly used in Turkmen cuisine, such as cumin and coriander, to infuse the soup with the traditional flavors of Turkmenistan. We alse have the original recipe for Cassava and Spareribs Soup, so you can check it out.

• 500g (1.1 lb) spareribs 500g (1.1 lb) spareribs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 2 large cassava roots, peeled and cut into chunks 2 large cassava roots, peeled and cut into chunks
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the spareribs and brown them on all sides. Remove the spareribs from the pot and set them aside.
2. 2.
   In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin and coriander to the pot and cook for a minute to release their flavors.
4. 4.
   Return the spareribs to the pot and add the cassava chunks. Pour in the beef or vegetable broth, ensuring that the ingredients are fully submerged.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the spareribs are tender and the cassava is cooked through.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve the Turkmen Cassava and Spareribs Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cassava — Make sure to peel the cassava roots thoroughly, removing any tough outer skin. Also, be cautious while handling cassava, as it contains a natural toxin that can be eliminated through proper cooking.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper to the soup.
• If you prefer a thicker consistency, you can mash some of the cooked cassava chunks before serving.
• Serve the soup with a squeeze of fresh lemon or lime juice for a tangy twist.
• Feel free to add other vegetables like carrots or bell peppers to the soup for added flavor and nutrition.
• This soup tastes even better the next day, so consider making a larger batch for leftovers.

Serving advice

Serve the Turkmen Cassava and Spareribs Soup as a main course, accompanied by warm crusty bread or traditional Turkmen flatbread. It is a satisfying and complete meal on its own.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a sprinkle of ground cumin for an attractive presentation. Serve it in deep bowls to showcase the vibrant colors of the soup.