How To Make Jamaican Chicken Soup

Sweet potatoes have been cultivated since it became popular in Europe in the 17th century, and are now a staple diet in many countries, including those in Asia and the United States. But do you know how to buy potatoes?

Always get those that are uniform in size, thick in the middle, and taper off at both ends. The sweet potato must be blemish-free, showing no cracks, and definitely no soft and rotting spots. Don’t make the lazy mistake of cutting off a rotten part, as it will still affect your dish’s flavor once cooked.

Store sweet potatoes in a dry, dark, and well-ventilated place if you want them to last more than two weeks. Never refrigerate a sweet potato. Otherwise, you’ll turn its natural sugar into starch.

A garlic ‘clove’ is a wedge. You call the whole garlic a ‘head’ or a ‘bulb’. It’s easy to get confused with this especially if you’re not the cook in your household, so be careful when following the recipe and know your garlic. Get those that have plump, firm bulbs with dry skins. Soft cloves and those you see refrigerated in grocery stores should be avoided.

Always store fresh garlic in an open container in a cool, dry place. Once a clove has been broken, you have 3-10 days to use it before it grows mold. If unbroken, the bulb will last a good eight weeks.

In the United States, pepper is used in almost all recipes. But did you know that it was once used as a currency or collateral? Pepper used to be so valuable and costly, that only the affluent people could afford it. Even the Dutch still use the expression “peperduur”  which means “as expensive as pepper”.

I suggest you get pepper in whole and just crush or grind them into powder yourself. Why? Whole peppercorns will give you its freshest flavor. Ground pepper you see in stores are sometimes adulterated and mixed with indistinguishable spices.

You can use ordinary table salt for this recipe, but if you’re feeling fancy and want a more aromatic salt, then you can use smoked salt or kosher salt. Please note, though, that recipes call for ordinary fine salt as a standard. Salt must be added early on when you’re making soup because the flavor will concentrate over time.

Rule of thumb: 1 tbsp. of table salt = 1.5 tbsp. of kosher salt.

A chayote is a pear-shaped fruit with edible flesh and skin. It’s got a large pit and texture that’s a cross between a cucumber and a potato. It’s also known as cho-cho, pear squash, and mirliton. Make sure you choose a chayote that’s firm to the touch. Although they may have natural deep wrinkles, the skin shouldn’t be excessively furrowed.

Refrigerate the chayotes immediately. You can store it in there for up to four weeks if lightly wrapped. Sliced chayotes should be kept in an air-tight container placed inside the refrigerator, and should be used within five days.

When shopping for carrots, see to it that they’re firm, crisp, and with a deep color. Don’t get those that have started to sprout and those with soft spots. You also want to avoid split carrots. If you see a dark coloring at the carrot’s crown, that often indicates that the carrot is old.

To store carrots, remove the tops, put them in a plastic bag, and refrigerate. They should last in there for about two weeks.

How do you know you’re buying fresh chicken? The best way to know for sure is to examine the fat. The fat should be a deep yellow or white. Never buy one that’s got pasty fat or one that’s turning gray. It should be packaged in such a way that it’s leak-free and well-wrapped. Of course, you’d want to check the date to see when it was packed or until when it’s good to use.

Chickens must be refrigerated as soon as possible after purchase. Have you been storing chicken for longer than two weeks? If so, make sure to wrap it in heavy-duty foil or put it in a freezer bag to avoid freezer burn. One common mistake when handling chicken is thawing it at room temperature. Don’t. You’re practically attracting bacteria when defrosting chicken on your kitchen counter. Always defrost chicken inside the refrigerator!

Yams are often mistaken for sweet potatoes. The truth is, yams are drier and starchier than sweet potatoes. They are often grilled or baked. Never eat yams raw as they are toxic, but they’re perfectly safe when cooked.

Uncooked yams must be stored in a dark, cool, and dry area, and they’ll be good for two weeks. Never refrigerate yams, but you can freeze them, provided that you put them in an airtight container with a bit of room.

Scallions, also called green onions, can be used raw or cooked. If you want a less intense onion taste, you’ll use scallions. They’re harvested very young from the bulb-forming regular onions we know. When buying scallions, go for the ones with the brightest color and undamaged leaves. The stem ends should be firm.

To keep scallions fresh, stand them inside a jar filled with two inches of water. Cover the top leaves with a loose plastic bag, and put them inside the refrigerator. You’ll have crisp scallions for a week if you store them this way.

It may sound like a novelty item, but cock soup packets from the Caribbean is no joke. This soup packet contains thin, small-cut noodles and dehydrated carrots. Although the packet doesn’t actually contain chicken, it still gives a savory warmth you’ll need during a winter chill. What does it taste like? It tastes more like fish broth than chicken.

This is why chicken pieces are included in the ingredients list. When used in conjunction with other foods, the Cock Soup packs a punch and may very well be just what you need on cold nights.

When buying corn, check to see if the stem end is moist and fresh. If you notice a dry, browning stem that indicates it’s was harvested days ago. You also want to check if the husk has small brown holes. It might mean the corn has worms and other insects inside.

Did you know that the silks strands tell you how many kernels are on the corn cob? If you notice that the corn has not enough silk strands that means you’ll find gaps on the cob.

You may or may not use scotch bonnet pepper in your Jamaican chicken soup. It’s an optional ingredient. Scotch bonnet is a variety of chili pepper with a heat rating of 100,000 to 325,000 on the Scoville scale. It’s found mostly in the Caribbean’s and West Africa.

Scotch bonnet peppers are a bit tricky to handle. You must store them immediately while covered in its original sealed container. Put it in the warmest part of the refrigerator. You may want to wear gloves while handling a pepper as hot as the scotch bonnet.

Pumpkins are perhaps the most popular crop in the United States. Used for both consumption and yearly decoration, practically the entire pumpkin is useful. The seeds, flesh, flowers, and leaves are all edible.

You must store fresh pumpkins in a cool, dry place if you want it to last for a month. When shopping, go for the mature ones with the brightest color and finest texture. Do not store pumpkins in hot and humid areas. Thoroughly wash the pumpkin after purchase and place on a piece of cardboard in a dark place.

Thyme is an extremely versatile herb. It’s popularly used in breads, pasta, and meat dishes. To preserve its flavor and subtle fragrant, put the thyme in an airtight container and place in preferably a dark area. Why? Because light and moisture will diminish thyme’s flavor. If you’re not growing them yourself, try to buy a bouquet that has plump leaves.

The color of the leaves should be uniform. Check for any blemishes. When buying herbs, you need to use both your sense of sight and smell. Fresh thyme gives off a stimulating aroma.