Description

Porcupine soup is a rich, flavorful, and nutrient-packed dish made with tender porcupine meat, aromatic spices, and fresh vegetables. Slow-simmered to perfection, this exotic soup delivers high protein, collagen, and immune-boosting benefits. A traditional favorite in many cultures, it’s perfect for a comforting meal, especially on cold days.

Ingredients

Main Ingredients:

2 lbs porcupine meat, cleaned and cut into chunks
1 large onion, chopped
4 cloves garlic, minced
1-inch piece ginger, sliced
2 medium potatoes, cubed
2 carrots, diced
2 tomatoes, chopped
6 cups water or bone broth
1 tablespoon cooking oil

Herbs and Spices:

2 bay leaves
1 teaspoon turmeric powder
1 teaspoon black pepper, crushed
1 teaspoon salt, or to taste
1 stalk lemongrass, bruised
2 tablespoons chopped cilantro or green onions (for garnish)

Optional Add-ins:

1 cup coconut milk (for a creamy version)
2 chili peppers (for spice)
½ cup mushrooms (for extra umami)

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Instructions

Step 1: Prepare the Porcupine Meat

Rinse the porcupine meat thoroughly under cold water.
Blanch it in boiling water for 5 minutes to remove impurities. Drain and set aside.

Step 2: Sauté the Aromatics

Heat oil in a large pot over medium heat.
Add onions and sauté until translucent.
Stir in garlic and ginger, cooking for 30 seconds until fragrant.

Step 3: Brown the Meat

Add the porcupine meat and sear on all sides until lightly browned.
This enhances the depth of flavor in the broth.

Step 4: Build the Broth

Pour in the water or bone broth.
Add bay leaves, lemongrass, turmeric, black pepper, and salt.
Bring to a boil, then reduce to low heat and simmer for 1.5 to 2 hours.

Step 5: Add Vegetables

Once the meat is tender, add potatoes, carrots, and tomatoes.
Continue simmering for 20-30 minutes until vegetables are soft.

Step 6: Final Touches

Taste and adjust seasoning if needed.
(Optional) Stir in coconut milk and simmer for an extra 5 minutes.
Remove bay leaves and lemongrass.
Garnish with fresh cilantro or green onions.

Step 7: Serve and Enjoy

Ladle the hot soup into bowls and serve immediately.
Pair with steamed rice or crusty bread for a complete meal.

Notes

For a milder flavor, soak the meat in vinegar water for 30 minutes before cooking.
For a thicker broth, allow the soup to simmer uncovered for the last 10 minutes.
To store leftovers, refrigerate for up to 3 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Simmering
Cuisine: Traditional / Indigenous