Kadushi (Cactus Soup)
A hearty, slightly slippery soup made from the island's native candle cactus, simmered with salted meat and shrimp — an old dish born from necessity and still a local favorite.
Instructions
- 1
Drain the soaked salted meat, rinse well, and place in a large pot with the water. Bring to a boil, then simmer for 30 minutes.
- 2
Add the onion, garlic, and whole Madame Jeanette pepper. Continue simmering for 10 minutes.
- 3
Stir in the dried shrimp and the kadushi (cactus powder mixed with a little water to a paste, or fresh chopped cactus).
- 4
Simmer for 15-20 minutes, stirring frequently, until the soup thickens and turns a deep green.
- 5
Add the clams if using, and cook for another 5 minutes until they open.
- 6
Remove the whole pepper, taste, and add salt only as needed — the salted meat already seasons the broth.
- 7
Serve hot, traditionally with a side of funchi.
Chef's Notes
Kadushi is a traditional Curaçaoan soup made from the flesh of the island's columnar candle cactus. Its thick, slightly slippery texture is often compared with yambo, the island's okra soup. Fresh cactus needs careful handling to remove the spines; dried kadushi powder (sold at local markets and Antillean grocers) is a convenient alternative when fresh kadushi is unavailable.
Ingredients
- Kadushi (cactus) powder, or 300g fresh peeled cactus, chopped4 tbsp powder or 300g fresh
- Salted beef or pork, soaked overnight and cubed300g
- Dried shrimp50g
- Clams, cleaned (optional)200g
- Onion, chopped1 medium
- Garlic, minced3 cloves
- Madame Jeanette pepper, left whole1
- Water1.5 liters
- Saltto taste, added carefully
