CHANNA AND GREENFIG SOUSE ft Russell Cadogan
Soca artist Russell Cadogan joins Joel in the kitchen to roll out a Channa and Green Fig Souse.
2 cans channa (chickpeas), drained and rinsed
4 – 6 greenfigs, cooked, peeled and cut into ½ inch slices
2 cucumbers, peeled and thinly sliced
6 – 8 blades shadon beni, finely chopped
Juice of 5 – 7 limes
1 – 1½ tsp salt
1 small scotch bonnet pepper, chopped, seeds removed
5 – 6 cloves garlic, minced
Pinch of sugar
1 small onion, thinly sliced or diced
- Place all the ingredients in a large bowl and mix well, ensuring everything is well combined.
- Add some water to the mixture, enough to just cover the ingredients. You can taste and adjust seasoning if necessary.
- Place in the refrigerator and let sit at least 1 hour before serving.