Janga Kelaguen Soup

Ingredients

In this adaptation, the African Janga Soup is transformed into Janga Kelaguen Soup, incorporating the unique flavors and ingredients of Mariana Islands cuisine. The original soup is enhanced with the addition of coconut milk, which adds a creamy element and complements the seafood flavors. The use of lime juice provides a tangy twist, adding a refreshing note to the soup. The dish is also served with steamed rice, a staple in Mariana Islands cuisine. We alse have the original recipe for Janga Soup, so you can check it out.

• 500g (1.1 lb) jumbo shrimp, peeled and deveined 500g (1.1 lb) jumbo shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon chili flakes 1 teaspoon chili flakes
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• Juice of 2 limes Juice of 2 limes
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced bell peppers. Sauté until the vegetables are softened.
2. 2.
   Add the paprika, ground cumin, dried thyme, and chili flakes to the pot. Stir well to coat the vegetables with the spices.
3. 3.
   Add the jumbo shrimp to the pot and cook until they turn pink and opaque.
4. 4.
   Pour in the coconut milk and lime juice. Stir to combine all the ingredients.
5. 5.
   Season with salt and pepper to taste. Simmer the soup for 10-15 minutes to allow the flavors to meld together.
6. 6.
   Serve the Janga Kelaguen Soup hot, garnished with fresh cilantro. Accompany with steamed rice for a complete meal.

Treat your ingredients with care...

• Jumbo shrimp — Ensure that the shrimp is peeled and deveined before using in the recipe to remove any unwanted grit or shell fragments.

Tips & Tricks

• For an extra kick of heat, add a finely chopped chili pepper to the soup.
• Adjust the lime juice according to your taste preference. Add more for a tangier flavor or reduce it for a milder taste.
• Serve the Janga Kelaguen Soup with a squeeze of fresh lime juice for an added burst of citrus flavor.
• If you prefer a thicker soup, simmer it for a longer duration to allow the flavors to intensify and the soup to reduce slightly.
• Feel free to customize the soup by adding additional vegetables such as diced tomatoes or sliced okra.

Serving advice

Serve the Janga Kelaguen Soup hot in individual bowls. Accompany it with a side of steamed rice to complete the meal. Garnish each bowl with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Janga Kelaguen Soup in vibrant bowls, allowing the rich colors of the shrimp and bell peppers to shine through. Place a sprig of fresh cilantro on top of each bowl for an elegant touch. Serve the soup alongside a mound of steamed rice for a visually appealing presentation.