Yeah so I have no clue why they would call it cock soup, do they just grab all the male chickens and say “yup let’s make some cock soup!”. 🤣🤣🤣

So let’s just stick with chicken soup.

Living in Japan, I think I’m one of the luckiest Jamaicans. Why? Because I have almost everything a Jamaican could want in stock. I sell Jamaican goods in Japan. It’s a very small biz now, but the potential is HUGE. Just need about $20,000 capital to kick some things into gear.

My wife who is Japanese loves Jamaica food but she can only make , chicken soup and jerk chicken.... yeah yeah it’s my fault. But I’ve been prompting her to learn more stuff and I shall teach..... an yeah I ain’t the best cook 🤔

Btw that pic is highly edited using Foodie App. That’s why it looks so magical.

My wife peppered up her soup with this.

It’s really fvking hot. As soon as it lands on your tongue.... BOOM!! Unlike Straight scotch bonnet pepper that creeps up, this is a boom blast. Just check the name, seriously hot Jamaican Jonkanoo pepper sauce. Yeah I sell that too.

Well here is a recipe if you ever wanna try to make some Jamaican Chicken soup. The mix can be found on amazon ( I only ship within Japan. & China now, working on the international so it makes sense!)

Jamaican Chicken Soup recipe

Jamaican chicken soup recipe Serves 2-3 people Cooking time 70min

Ingredients

• 2 Chicken thighs (cut up in pieces)
• seasoning:
• 2 tablespoon of vegetable oil
• 1 stalk Scallion
• 1 Onion
• 2 cloves of garlic
• 4 Pimento Berries (Allspice)
• 2 lb. Pumpkin Squash or Butternut squash (cut up into 1 inch pieces)
• ½ lb. Yellow Yam
• 3 Potatoes
• 2 carrots
• Dumplings 2 sprig.
• Thyme
• 1 pkt Jamaican Grace Chicken Noodle or Grace Cock Soup -Some people add a scotch bonnet pepper, but if you have kids, leave that out, please! In this variation my wife made, she used corn and Okura. There is no ingredient set in stone, most houses will do it differently. As we would say in Jamaica, “ just dash een” ( just throw something in.)

Procedure

• In a medium size stock pot, stir fry chicken pieces, seasoning and butternut squash for 10 - 15 mins. Add boiling water bring level to half. Bring water to a boil leave on a medium flame for 30 minutes.
• Peel the skins off the yellow yam and potatoes and wash these root vegetables in cold water to remove the dirt. Cut each vegetable into four slices and then add them to the pot.
• You can add spinners (small dumplings) to the soup at this time if you wish. (Flour, salt and water to form a dough - this should not be sticky) The heat should be turned to high at this point. Boil for 15 minutes.
• Now you can add the rest of the ingredients to the pot, turn the fire down to medium, and cook for another 10 minutes. Then simmer for another 5 minutes.
• Check the yellow yam to make sure it is soft. If not, cook until it becomes soft but not mushy.

If you don’t have all the ingredients don’t worry, work with what you have and want. The soup mix is the most important.

Enjoy !

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