| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 115 | 8g | 1g | 13g |
| sugars | fibre | protein | salt |
| 5g | 2g | 2g | 0.08g |
I’m thrilled to be sharing with you a dish straight from my heart; a vibrant potage my culinary repertoire would be quite incomplete without – the Spicy Kukas Soup. Encapsulating the essence of Afro-Southern fusion, it’s a delightful amalgamation of hearty Southern textures with the fiery verve of West African seasoning.
My Connection to the Recipe
Centring around the exotic Kukas fruit, also known as Kiwano, this recipe relishes its roots in my Nigerian heritage. My parents imparted to me a penchant for these horned melons from an early age and their daring texture and robust flavour make them the perfect foundation for this soup.
Reimagining them in the backdrop of Atlanta kitchens, I discovered their velvety essence gets beautifully elevated when they simmer along with some classic Southern veggies, such as pepper and onion. Finished with a generous dusting of spices and herbs, and a squeeze of fresh lime, it’s a sublime flavour opera that is unmistakably ‘Amara’.
Health Benefits and Pairings
Besides its tantalising taste notes, this Spicy Kukas Soup is also a treasure box of health benefits. Kiwano is packed with fibre and vitamin C, an excellent immune booster. This soup keeps healthy eating enjoyable and thrilling. The red bell pepper supplies additional vitamin C, as well as a key nutrient for eye health – beta carotene. Furthermore, the olive oil used in the recipe is a source of heart-healthy monounsaturated fat.
This soup stands proudly on its own, but it also makes a perfect accompaniment with some crusty sourdough or a lightly dressed green salad. It’s also similar in essence to the African Peanut Soup or the Southern favourite, Spicy Corn Chowder, sharing their tradition of palatable warmth and gratifying consistency.
For the more adventurous cooks who wish to extend their spin on the dish, check these West African soup recipes or these Southern-inspired soup recipes from southern-cooking.com.
In conclusion, this Spicy Kukas Soup is more than just a recipe for me. It’s a symbol of my culinary identity and my quiet ode to a vibrant, multicultural gastronomy. I hope you enjoy it just as much.
What You’ll Need
- 8 cups of water
- 2 cups of peeled and diced Kukas fruit (Kiwano)
- 2 tablespoons of olive oil
- 1 medium red onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 cups of vegetable broth
- 1 teaspoon of chili powder
- 1 teaspoon of cumin
- 1/4 teaspoon of cayenne pepper
- Salt to taste
- Black pepper to taste
- 2 tablespoons of fresh lime juice
- 1/4 cup of fresh cilantro, chopped
- 1 avocado sliced for garnish (optional)
Method
Step One
Start by gathering all your ingredients. Peel and dice the Kiwano (Kukas) fruit and set it aside. Also, chopped the red onion, mince the garlic cloves, dice the red bell pepper and chop the fresh cilantro.
Step Two
Take a large pot and add olive oil to it. Heat it over medium heat. Once it’s hot, add the chopped onion to the pot and saute until it becomes translucent.
Step Three
Next, add the minced garlic and diced bell pepper to the pot. Stir well and cook until the vegetables are tender.
Step Four
Pour in the vegetable broth along with the 8 cups of water. Bring the mixture to boil over high heat.
Step Five
Once the soup starts to boil, add the diced Kukas, chili powder, cumin, and cayenne pepper. Stir well and reduce the heat to let it simmer for about 20-30 minutes.
Step Six
Season the soup with salt and black pepper as per your taste. Stir in the fresh lime juice and chopped cilantro.
Step Seven
Simmer the soup for another five minutes. Taste and adjust the seasonings, if necessary.
Step Eight
Serve the Kukas soup hot, garnished with sliced avocado if desired. Enjoy your delicious and spicy Kukas soup!
