Jinbole Chowder

Ingredients

In the original South Sudanese Jinbole, the fish is typically grilled or fried and served with a side of vegetables. In this adaptation, we transform the dish into a creamy chowder by simmering the fish in a flavorful broth along with corn, potatoes, and onions. The addition of spices like cumin, coriander, and paprika gives the chowder a distinct New England twist, infusing it with warm and smoky flavors. We alse have the original recipe for Jinbole, so you can check it out.

• 500g (1 lb) cod or haddock fillets, cut into chunks 500g (1 lb) cod or haddock fillets, cut into chunks
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 2 cups (340g) sweet corn kernels 2 cups (340g) sweet corn kernels
• 2 cups (340g) potatoes, peeled and diced 2 cups (340g) potatoes, peeled and diced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley or chives, for garnish Fresh parsley or chives, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, ground coriander, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the fish chunks to the pot and cook for 2-3 minutes, until lightly browned.
4. 4.
   Pour in the fish or vegetable broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
5. 5.
   Add the sweet corn kernels and diced potatoes to the pot. Stir well and simmer for 15-20 minutes, or until the potatoes are tender.
6. 6.
   Pour in the whole milk and season with salt and pepper to taste. Stir gently to combine all the ingredients.
7. 7.
   Continue to simmer the chowder for an additional 5 minutes, allowing the flavors to meld together.
8. 8.
   Remove the pot from heat and let the chowder cool slightly before serving.
9. 9.
   Garnish each serving with fresh parsley or chives.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality. If cod or haddock is not available, you can substitute with other white fish varieties like pollock or halibut.
• Sweet corn — Use fresh corn kernels for the best flavor. If fresh corn is not in season, you can use frozen corn kernels as a substitute.
• Potatoes — Choose starchy potatoes like Russet or Yukon Gold for a creamy texture in the chowder.

Tips & Tricks

• For a thicker chowder, you can mash some of the cooked potatoes against the side of the pot with a spoon to release their starch and thicken the broth.
• If you prefer a spicier chowder, add a pinch of cayenne pepper or red pepper flakes to the broth.
• Serve the chowder with crusty bread or oyster crackers for a satisfying meal.

Serving advice

Serve the Jinbole Chowder hot in individual bowls. Garnish each serving with fresh parsley or chives for a pop of color and freshness. Accompany the chowder with crusty bread or oyster crackers for a complete and satisfying meal.

Presentation advice

When serving the Jinbole Chowder, ensure that each bowl is generously filled with chunks of fish, corn kernels, and diced potatoes. The vibrant colors of the ingredients should be visible, creating an appetizing and visually appealing presentation. Garnish each bowl with a sprinkle of fresh parsley or chives to add a touch of elegance.