HOW TO MAKE KOSRAEAN SOUP

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By Kenye Mongkeya

KOSRAE, Federated States of Micronesia (January 9, 2002 – The Kaselehlie Press)---Have you ever tasted the Kosraean dish called fish soup? If not, I assure you that from the moment you taste it, the harder it will be for you to forget the island of Kosrae.

Kosraean cooking has changed a lot in the last twenty years. People who like to cook have been picking up cooking customs and styles from many sources.

Anyway, what is Kosraean fish soup? It is a delicious soup which Kosraean woman prepare on special occasions such as marriage, a funeral, a feast, and most importantly on Sundays, when it is traditionally served.

Making Kosraean fish soup is easy and can be done in the following steps.

To begin the island dish, you must gather all the ingredients: one gallon of water, one onion diced, two dashes of ‘ajinomoto’ (monosodium glutamate), two grated coconuts, three cups of uncooked rice, salt and pepper, and tuna fish. The skin of the fish should be removed and make sure to clean both the inside and outside of the fish. Then cut it into bite size pieces.

To come up with the Kosraean fish soup, first you boil the water and rice together. Then you wait for about three minutes to add the fish. While you add the fish you stir it for one minute. After that, you add the onion, pepper, ‘ajinomoto,’ and the salt. When adding the salt, make sure you taste the soup; otherwise it will contain too much salt. The amount of salt depends on the way you want your food to taste.

Finally, you add the coconut and simmer the soup for at least one hour. When the soup is done you can start serving yourself and the others. Since it is so delicious you can sing yourself some songs while you are eating.

For those who have never been to Kosrae, I encourage you to fly there and try the Kosraean fish soup. Just try one sip of the Kosraean fish soup. Then you will see how delicious it is and how hard it is to forget the "Island of the Sleeping Lady."

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