Janga (Cray Fish) Soup
by Tamika Williams
(Camrose, Montego Bay, Jamaica)
Janga or Cray Fish
A fresh water crustacean related to the lobster
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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.
- 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
- 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.