Aye folks! is me (Felix; I hope you know is me by now) again with another fan recipe from none other than my esteemed STCG moderator Yvonne Martin. This time she’s whipping up an exotic and tasty Channa Souse for you all. As you can see, we haven’t forgotten our vegetarian and vegan brothers and sisters here on STC. So without further ado here’s Yvonne…. (you can give a round of applause at this time. lol)
I remember so vividly, Friday nights after church hoping to reach by the souse lady before she “sell out“. It was pig foot and chicken foot souse in those days, when I used to eat meat. Now, fifteen years later, I no longer partake of animal products; however I do miss the taste of a nice souse – that limey goodness and the crunch from the marinated cucumbers and onion. “Absolutely mouth watering!”, especially if I am in a “lime” and souse is being served and that wonderful aroma fills the atmosphere.. *SIGH*. It really does bring back some great memories. But all is not lost.
Channa Souse, a Tasty Alternative
Vegetarians and vegans have no fear, we could and will enjoy a nice souse from now on. I had an “Aha!” moment after eating some plain boiled channa one day. It was plump, creamy and delicious. I though to myself: this will make a great channa souse; so I decided to experiment and make it. To my surprise it tasted just as I remembered minus the meat.
Now, whenever there is a lime and each person is asked to bring a dish, I would prepare my trusty channa souse. This is always enjoyed by everyone, so much so, that a gentleman who was having a cupful suddenly closed his eyes rocked back in his chair and said this Channa Souse is right up there with all the other exotic and erotic dishes that he ever had. Hmmm erotic food! That’s a new one lol.
Channa Souse is very simple to make. I assure you that upon eating it you will be transported to a “feel good” place. Here’s Channa Souse. Enjoy!
1 lb channa (garbanzo bean), soaked overnight
4 large cloves garlic
10 leaves chadon beni
1 hot pepper
Juice of 3 limes.
1 cucumber, peeled and sliced or cubed
salt to taste
1 onion, sliced
1 cup water + a little more
Boil channa with salt until soft or pressure cook for 15 – 20 mins. It should not be mushy.
Remove from heat and drain; keep the liquid it was boiled in.
Add 1 cup of water to blender with garlic, pepper and chadon beni; blend well.
In a large bowl add water from channa, lime juice, chadon beni mixture, cucumber, onions and salt to taste. Add the channa and then some more water just enough to cover channa. Mix well taste.
Cover and refrigerate at least 4 – 5 hrs.
Note: You may add more lime juice or salt and pepper according to your taste.
More recipes to come. Maybe with some encouragement Yvonne will post more of her innovations I tell her about lol.
Coming up next… we’ll fry something for a change.
P.S. I have a question …what do you consider “erotic food”?
Ah gone 🙂
Liked this channa souse? Try some Channa Patties