Kadushi Cactus Soup

Information

Kadushi Cactus Soup is a traditional Curaçao dish made with kadushi, a cactus that grows naturally in the island's dry landscape. This hearty soup combines kadushi with a variety of meats, fish and seafood to create a distinctive dish deeply rooted in Curaçao's culinary heritage. Traditionally prepared using freshly harvested cactus, Kadushi Soup is commonly enjoyed with yellow or white funchi.

Ingredients

• 2 pieces of kadushi cactus (traditionally harvested between 10:00 and 11:00 in the morning to prevent it from becoming sour during cooking).
• 1 lb. oxtail.
• 1 lb. salted beef.
• 1 lb. salted ribs.
• 1 cup dried shrimp.
• Fish, such as snoek, flying fish or gutú.
• 1 cup conch.
• 1 cup kiwa.

Preparation

1. After the sun has risen, harvest the kadushi cactus. Remove the spines and scrape the outer skin thoroughly using the back of a knife.
2. Once the cactus has been cleaned, remove the soft inner pulp and place it on a plate.
3. Pound the kadushi until it develops a soft, mucilaginous consistency. Traditionally, this is done using a special stone called a tati.
4. Place the pounded kadushi in a cup with a small amount of water. The water helps prevent it from sticking while you prepare the remaining ingredients.
5. As traditionally done with salted meats, soak the salted beef, oxtail and salted ribs in fresh water beginning the day before. Rinse them thoroughly before cooking.
6. Place the salted beef, oxtail, salted ribs and kiwa in a pot with water and allow them to boil for a while.
7. Once the meats and kiwa have partially cooked, add the prepared kadushi and continue cooking.
8. Lift a little of the kadushi with the tip of a ladle and allow it to fall back into the pot. When foam begins to rise to the surface, skim it off to keep the soup clean. Stir gently afterward.
9. Meanwhile, soak the dried shrimp in fresh water for a while. Boil the fish and carefully remove all the bones.
10. Tenderize the conch, then cut it into small pieces.
11. Add the conch, shrimp and fish to the pot with the meats and kadushi.
12. Stir everything together and continue cooking until the ingredients are tender and the flavors are well combined.
13. Serve the Kadushi Cactus Soup hot with traditional yellow or white funchi.