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

Water

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.