Colombo de poulet, or curried vegetable and “chicken” soup (Guadeloupe)

Guadeloupe is an archipelago located in the Caribbean, in the Lesser Antilles. It is an overseas region of France and thus a part of the EU, using the euro as its official currency. It was named by Cristopher Columbus after the Spanish town of Guadalupe. The islands were devastated by numerous hurricanes in the 20th century. There are only about 400,000 inhabitants, but the islands have a rich cultural tradition of music, literature and visual art, as well as a traditional style of women’s dress.

Many exotic and less exotic crops are grown in the Guadeloupe, including noni, jackfruit, guinnep or mamoncillo, pomegranate, cocoa, pumpkin, eggplant, avocado, passionfruit, pineapple, plantain, banana and sugar cane. The latter is often made into rum. Seafood is very popular. The cuisine has been influenced by France, Africa and India. Different ingredients are often prepared into spicy curries (colombo).

This recipe was originally for a curried chicken soup. With thyme and allspice it is quite typical of the Caribbean, nothing very exciting, but tasty nonetheless. It can be gluten-free or soy-free, depending on what you use as the “mock chicken”. I used my last homemade “Christmas turkey” leftovers, but TVP chunks, seitan or even chicken-style tofu should work.

Colombo de poulet

Colombo de poulet

2 tbsp oil
2 lbs/900 g mock chicken
1 medium onion, chopped
1 bunch green onion, chopped
2 garlic cloves, chopped
2 tbsp curry powder (Caribbean, if possible)
1/2 tsp allspice
1 tbsp white wine vinegar
1 tsp dried thyme
1 tbsp chopped fresh parsley
2 cups vegetable broth or vegetarian “chicken” broth
1 can or about 1.5 cups/3.6 dl cooked chickpeas
1 large carrot, chopped
1 zucchini, sliced
1 jalapeno, chopped

Sauté the onions, garlic and mock chicken in oil for 5 minutes. Add all of the spices (including vinegar), broth and chickpeas. Cover and simmer for 10 minutes. Add the remaining vegetables and simmer for 20 minutes more. Serve hot. Makes four portions.

2 Responses to “Colombo de poulet, or curried vegetable and “chicken” soup (Guadeloupe)”

  1. 1

    Maija, Thanks so much for leaving a comment on my blog… because it led me to your site, which I adore! :) I love your veganized, International cuisine and can’t wait to try out some of your recipes. :)

  2. 2

    Thank you, Janet!


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