Caribbean Fanesca

Ingredients

In the Caribbean adaptation of Fanesca, the traditional Ecuadorian ingredients are replaced with Caribbean staples. The original dish typically includes ingredients like beans, corn, and potatoes, which are substituted with tropical vegetables like plantains, yams, and pumpkin. Additionally, the use of coconut milk and Caribbean spices adds a distinct flavor profile to the dish, giving it a unique Caribbean twist. We alse have the original recipe for Fanesca, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (200g) diced pumpkin 1 cup (200g) diced pumpkin
• 1 cup (200g) diced plantains 1 cup (200g) diced plantains
• 1 cup (200g) diced yams 1 cup (200g) diced yams
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon Caribbean allspice 1 tablespoon Caribbean allspice
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Caribbean seafood (shrimp, lobster) for garnish Caribbean seafood (shrimp, lobster) for garnish
• Coconut rice, for serving Coconut rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 35g, 10g
• Protein: 15g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the coconut milk and vegetable broth. Bring to a simmer over medium heat.
2. 2.
   Add the diced pumpkin, plantains, and yams to the pot. Cook for 15-20 minutes, or until the vegetables are tender.
3. 3.
   In a separate pan, sauté the onion and garlic until translucent.
4. 4.
   Add the sautéed onion and garlic to the pot of vegetables.
5. 5.
   Stir in the Caribbean allspice, ground ginger, dried thyme, salt, and pepper. Simmer for an additional 10 minutes to allow the flavors to meld together.
6. 6.
   While the soup is simmering, prepare the Caribbean seafood of your choice (shrimp, lobster) according to your preferred method.
7. 7.
   Serve the Caribbean Fanesca hot, garnished with the cooked seafood, and accompanied by a side of coconut rice.

Treat your ingredients with care...

• Pumpkin — Make sure to choose a ripe and flavorful pumpkin for the best taste.
• Plantains — Select plantains that are slightly yellow with black spots, as they will be sweeter and easier to cook.
• Yams — Peel the yams before dicing them to remove any tough skin.

Tips & Tricks

• For a spicier kick, add a dash of Caribbean hot sauce to the soup.
• Experiment with different types of Caribbean seafood, such as conch or crab, for a unique twist.
• Serve the Caribbean Fanesca with a side of fried plantains for added texture and flavor.
• If you prefer a thicker consistency, blend a portion of the soup before adding the seafood.
• Adjust the seasoning according to your taste preferences.

Serving advice

Serve the Caribbean Fanesca hot in individual bowls, garnished with the cooked Caribbean seafood. Accompany the dish with a side of coconut rice for a complete and satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some fresh chopped herbs, such as cilantro or parsley, on top of the soup. The vibrant colors of the Caribbean Fanesca, along with the garnished seafood, will make for an enticing and appetizing presentation.