Traditional Porcupine Soup Recipe
A rich and flavorful Porcupine Soup made with tender porcupine meat, aromatic herbs, and spices, slow-cooked to perfection for a nourishing meal.
Ingredients
- 1 kg porcupine meat cleaned, quills removed, and cut into chunks
- 6 cups water or bone broth
- 1 onion chopped
- 3 cloves garlic minced
- 1- inch ginger sliced
- 2 bay leaves
- 1 teaspoon turmeric
- 1 teaspoon black pepper
- 1 teaspoon salt or to taste
- 1 tablespoon soy sauce optional
- 1 chili pepper optional, for heat
- 2 carrots chopped, optional
- ½ cup mushrooms optional
- 1 stalk lemongrass optional
- Fresh cilantro or green onions for garnish
Instructions
Prepare the Meat:
- Clean the porcupine meat thoroughly, remove any remaining quills, and cut it into bite-sized chunks.
Sauté the Aromatics:
- In a large pot, heat a little oil and sauté the onions, garlic, and ginger until fragrant.
Add the Meat:
- Brown the porcupine meat for a few minutes to enhance the flavor.
Simmer the Soup:
- Pour in water or broth, add bay leaves, turmeric, black pepper, and salt. Let it simmer on low heat for 2–3 hours until the meat is tender.
Enhance the Flavor:
- Add soy sauce, chili, carrots, mushrooms, or lemongrass if desired. Simmer for another 15–20 minutes.
Serve and Enjoy:
- Remove bay leaves, garnish with fresh cilantro or green onions, and serve hot.
Notes
- Marinating the porcupine meat in vinegar or lime juice before cooking can help tenderize it.
- Slow cooking enhances the deep, rich flavors of the soup.
- For a herbal boost, add medicinal herbs like ginseng or goji berries.