Liberian-style Soupe Crasse

Ingredients

In this Liberian adaptation of Soupe Crasse, we incorporate traditional West African ingredients and spices to infuse the dish with the flavors of Liberia. The original Canadian version typically includes ingredients like beef, potatoes, carrots, and onions. However, in the Liberian-style Soupe Crasse, we substitute beef with goat meat, and add indigenous vegetables such as cassava leaves and bitter leaf. Additionally, we incorporate Liberian spices like pepper, ginger, and cloves to enhance the flavors and give it an authentic West African taste. We alse have the original recipe for Soupe crasse, so you can check it out.

• 500g (1.1 lb) goat meat, cubed 500g (1.1 lb) goat meat, cubed
• 2 cups (470ml) cassava leaves, finely chopped 2 cups (470ml) cassava leaves, finely chopped
• 2 cups (470ml) bitter leaf, finely chopped 2 cups (470ml) bitter leaf, finely chopped
• 2 onions, diced 2 onions, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 2 tablespoons red pepper flakes 2 tablespoons red pepper flakes
• 2 tablespoons palm oil 2 tablespoons palm oil
• 4 cups (940ml) chicken or vegetable broth 4 cups (940ml) chicken or vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the palm oil over medium heat.
2. 2.
   Add the diced onions, minced garlic, and grated ginger. Sauté until the onions are translucent.
3. 3.
   Add the goat meat to the pot and cook until browned on all sides.
4. 4.
   Stir in the cassava leaves, bitter leaf, and red pepper flakes. Cook for 5 minutes, allowing the flavors to meld together.
5. 5.
   Pour in the chicken or vegetable broth and water. Bring the soup to a boil, then reduce the heat and simmer for 1 hour, or until the goat meat is tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Cassava leaves — Make sure to finely chop the cassava leaves to ensure they blend well into the soup.
• Bitter leaf — Rinse the bitter leaf thoroughly to remove any bitterness before adding it to the soup.

Tips & Tricks

• If cassava leaves and bitter leaf are not available, you can substitute with spinach or kale.
• Adjust the amount of red pepper flakes according to your spice preference.
• For a richer flavor, marinate the goat meat with ginger, garlic, and spices overnight before cooking.

Serving advice

Serve the Liberian-style Soupe Crasse hot, accompanied by a side of rice or fufu (a traditional West African staple made from cassava or yam). Garnish with fresh cilantro or parsley for added freshness.

Presentation advice

Present the Liberian-style Soupe Crasse in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of palm oil on top for an authentic touch. Serve with a side of rice or fufu for a complete and satisfying meal.