Jamaican Inspired Coconut Corn Soup
with Cheat's 'Buss Up Shut' Roti
This warming recipe is inspired by traditional Jamaican corn soup. Traditionally, it's made with coconut, split peas and sweetcorn, and flavoured with spicy cayenne, scotch bonnet and ginger. You'll also make a buss up shut roti - a flaky, layered roti which resembles a torn (or 'busted up') shirt. We're using puff pastry for a cheat's version!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½ pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
1 unit(s)
Sweet Potato
1 unit(s)
Onion
1 unit(s)
Bell Pepper
(May contain Celery)
3 unit(s)
Garlic Clove
160 grams
Sweetcorn
15 grams
Ginger Puree
50 grams
Red Split Lentils
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
50 grams
Hot Sauce
Not included in your delivery
250 milliliter(s)
Water for the Sauce
1 tsp
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge.
Chop the sweet potato into 1cm chunks (no need to peel).
Pop the sweet potato onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and tender, 18-20 mins. Turn halfway through.
Meanwhile, halve, peel and chop the onion into small pieces.
Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks. Peel and grate the garlic (or use a garlic press).
Drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the onion and pepper to the pan and stir-fry until softened, 4-5 mins. Season with salt and pepper.
Add the garlic and the ginger puree. Fry for 1 min.
Add the red split lentils, sweetcorn, coconut milk, vegetable stock paste, water for the sauce and sugar (see pantry for both amounts) to the pan. Bring to boil, then lower the heat and cover with a lid.
Simmer until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
To make the roti, unroll the puff pastry (see ingredients for amount) onto a clean, lightly floured surface.
Remove the paper, then tightly roll the pastry back up. Cut the pastry lengthways into equal-sized pieces (1 per person).
Stand a piece up onto one of the cut sides. Using the palm of your hand, press it down to make a flat disc. Sprinkle over a little flour.
Roll the dough into an even circle approximately 18-20 cm in diameter using a rolling pin. Repeat with the remaining pastry piece(s).
Heat a large frying pan on medium heat (no oil). Once hot, lay the first roti into the pan and cook until golden brown, 2-3 mins.
Flip the roti over and cook, 1-2 mins more. The roti will puff up slightly. TIP: Watch it like a hawk so it doesn't burn. Lower the heat or flip again if needed.
Transfer to a plate and leave to cool, 1 min.
Bringing your hands together as if clapping with the roti in the middle, slap the bread together (careful, it'll be hot). TIP: This technique allows the steam to escape, will keep the roti crispy and will separate the layers.
Repeat with the remaining rotis.
When the sweet potato is cooked, stir it through the soup.
Stir in the hot sauce, then taste and season with salt and pepper if needed.
Share the corn soup between your bowls. Serve with the roti on the side.
Enjoy!
