Fijian-style Red Bean Soup

Ingredients

In the Fijian adaptation of Red Bean Soup, we incorporate traditional Fijian ingredients such as taro leaves and cassava, which add a unique flavor and texture to the dish. Additionally, we use coconut milk to create a creamy and tropical base, giving the soup a distinct Fijian twist. We alse have the original recipe for Red Bean Soup, so you can check it out.

• 1 cup (200g) red beans, soaked overnight 1 cup (200g) red beans, soaked overnight
• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 onion, diced 1 onion, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 1 tomato, diced 1 tomato, diced
• 1 cup (150g) taro leaves, chopped 1 cup (150g) taro leaves, chopped
• 1 cup (150g) cassava, peeled and cubed 1 cup (150g) cassava, peeled and cubed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 17g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 6g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked red beans.
2. 2.
   In a large pot, heat some oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3.
   Add the diced tomato and cook until softened.
4. 4.
   Stir in the turmeric powder, cumin powder, and coriander powder. Cook for a minute to release the flavors.
5. 5.
   Add the soaked red beans, taro leaves, and cassava to the pot. Pour in the coconut milk and enough water to cover the ingredients.
6. 6.
   Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1 hour or until the red beans and cassava are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Fijian-style Red Bean Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Taro leaves — Make sure to wash the taro leaves thoroughly and remove any tough stems before chopping.
• Cassava — Peel the cassava and cut it into small cubes for even cooking.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper to the soup.
• If taro leaves are not available, you can substitute with spinach or kale.
• Adjust the consistency of the soup by adding more water or coconut milk, depending on your preference.
• Serve the soup with a squeeze of lime juice for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Fijian-style Red Bean Soup as a main course, accompanied by steamed rice or roti bread. It can also be enjoyed as a starter or a light lunch.

Presentation advice

Garnish the soup with a sprig of fresh cilantro and a drizzle of coconut milk for an appealing presentation. Serve it in colorful bowls to enhance the visual appeal.