Samoan Watercress Soup – Supo Kapisi Vai
At the risk of sounding repetitive these days, here is another Pacific dish from Me’a Kai. I have always loved watercress soup, it’s a very popular ingredient in the UK with an annual festival in the town of Alresford being held in its honour. Attracting food lovers from far and wide tempting them with a massive food market, cooking demonstrations by TV Chefs, a street cavalcade and even the World Watercress Eating Competition!
This soup is a Samoan version with the addition of coconut milk of course, Taro and ginger. The original recipe uses pork bones cooked in an Umu oven which gives them a smoky flavour. I have replaced this with bacon stripes as I don’t think hubby would be impressed if I start digging up the garden to create my own Umu oven no matter how much delicious food I produce.
I love the peppery flavour of watercress which contrasts well with the creamy coconut and the ginger gives it an extra kick. Great served hot or cold depending on your weather at this time of year.
- Large bunch watercress, woody stalks removed
- 4 slices of smoked bacon
- 3 cups of water
- Sunflower oil
- 1 tbsp grated fresh ginger
- 1 tbsp minced garlic
- 1 cup of Taro or potato
- 1 cup of coconut milk
- Salt & pepper
- Chop the bacon into strips and place them in a large heavy bottom pan with a tablespoon of oil.
- Fry over a medium heat until the bacon has browned.
- Add the ginger and garlic and fry for a further 3 minutes.
- Add 3 cups of water to the pan and the Taro or Potato and simmer until soft.
- Add the watercress and place a lid on the pan and simmer for a few minutes until the watercress has wilted.
- Blend the soup with a blending stick, food processor or blender until smooth.
- Return soup to the pan and add the coconut milk, season with pepper and salt if needed and heat through.