Janga (Cray Fish) Soup

by Tamika Williams
(Camrose, Montego Bay, Jamaica)

Janga or Cray Fish<br>A fresh water crustacean related to the lobster<br>Click other images to enlarge

Janga or Cray Fish
A fresh water crustacean related to the lobster
Click other images to enlarge

Janga or Cray Fish<br>A fresh water crustacean related to the lobster<br>Click other images to enlarge

A bowl of Janga Soup

Cray Fish, called Janga in Jamaica, is a small fresh water Crustacean related to the lobster, otherwise known as Crawfish or Crayfish.

Shrimp can be substituted in this recipe, but Janga has a lot more flavour than shrimp, and stays succulent even when cooked for a long period.


Ingredients


  • 1 lb live Janga (Cray Fish)
  • 1 cup diced yellow yam
  • 2 large carrots cleaned and chopped
  • 1 cup diced pumpkin
  • 1 cup flour
  • 2 sprigs skellion
  • 1 small chopped onion
  • 1 scotch bonnet pepper
  • 1 teaspn brown sugar
  • 1 tblspn margerine
  • a pinch of salt
  • 2 guarts water


Instructions


  • Place live Janga in a bowl of clean water. Be careful they nip without warning (makes it worthwhile eating them)
  • Bring a medium sized pan of water to the boil, add Janga, and cook for approximately five minutes
  • Remove from boiling water and allow to cool
  • Make spinners - make a dough with flour and water and roll into long thin dumplings
  • Place all ingredients in a large pan and cook for approximately 20 minutes.
  • Turn flame to low then add cray fish, spinners and any additional spices you wish. Do not over cover
  • Remove from flame and serve hot


Makes about 8 servings.

Enjoy.

Comments for Janga (Cray Fish) Soup

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kitchen hog
by: gilbertAnonymous

what amount of water should be used.

Spinners
by: Tamika Williams

My apologies.

Add the spinners/dumplings five minutes before the end of the last 20 minutes cooking time.

You can add a pinch of salt to the dough if you want.

Please come back and leave a comment about your Janga soup.

Janga/Cray Fish Soup Recipe
by: Anonymous

I want to try your Janga/Cray Fish soup recipe but it doesn't say how long the portion containing the dumplings/spinners should be cooked. Is that part of the last twenty minutes of the cooking time or is there additional time?

Thanks

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