🏠 Home > 🗺️ Recipes > 🍲 Soups > 🇻🇺 Vanuatu Soups > 🍲 1.The Santo Beef & Root Crop Stew (The ultimate protein powerhouse) , 2.Poulet au Poisson Style Chicken & Coconut Soup (A savory, creamy poultry classic) , 3.Slow-Simmered Bone Broth with Island Greens (The traditional "Strength Soup")
🍲 Hearty Island Bowls: Mastering Vanuatu’s Robust Meat Soups
Hey there, meat lovers! If you’ve ever thought that island food was just light salads and fruit platters, you are about to have your mind blown. When the sun goes down over the Pacific or a tropical rainstorm rolls through the islands of Vanuatu, there is only one thing on everyone’s mind: a big, steaming bowl of meat soup.
Vanuatu is home to some of the highest-quality, grass-fed beef in the world (the Santo Beef is legendary!). Because the lifestyle in the islands is physically demanding—full of gardening, fishing, and trekking—the people have perfected the art of "Robust Soups." These aren't just appetizers; they are full-blown meals designed to give you strength and keep you satisfied for hours.
In this guide, we’re going to look at three heavy-hitters of the Vanuatu soup world. These recipes are becoming famous with international foodies because they are Paleo-friendly, packed with collagen, and use 100% natural flavorings. We’ll be covering:
💎 • Recipe 1: The Santo Beef & Root Crop Stew (The ultimate protein powerhouse)
💎 • Recipe 2: Poulet au Poisson Style Chicken & Coconut Soup (A savory, creamy poultry classic)
💎 • Recipe 3: Slow-Simmered Bone Broth with Island Greens (The traditional "Strength Soup")
Grab your biggest pot, and let’s get cooking!
🥩 Recipe 1: The Santo Beef & Root Crop Stew (The ultimate protein powerhouse)
🥥 About this Recipe
In Vanuatu, beef is a point of national pride. This soup is a "one-pot wonder" that combines tender chunks of beef with the earthy sweetness of island yams and taro. What makes it unique is the "Island Gravy"—a combination of natural meat juices and thick coconut cream. It’s thick, it’s rich, and it smells like a tropical campfire. This is the meal you make when you want to feel truly "full."
📝 Ingredients & Measurements
• 1 kilogram of beef chuck or brisket (cut into large 2-inch cubes)
• 2 tablespoons of coconut oil
• 500 grams of Taro or Yam (peeled and cut into chunks)
• 2 large carrots (thickly sliced)
• 1 large onion (roughly chopped)
• 4 cloves of garlic (smashed)
• 2 cups of thick coconut cream
• 4 cups of beef stock or water
• 1 tablespoon of sea salt
• 1 teaspoon of cracked black pepper
• 2 sprigs of fresh thyme or 1 tablespoon of dried thyme
👩🍳 Step-by-Step Instructions
1.Sear the Meat: Heat the coconut oil in a large heavy-bottomed pot. Brown the beef cubes in batches until they have a dark, caramelized crust. This is where the flavor lives! Remove meat and set aside.
2.Sauté the Aromatics: In the same pot, add the onions and garlic. Cook until softened and they’ve picked up the brown bits from the beef.
3.The Braise: Return the beef to the pot. Add the beef stock (or water) and the thyme. Bring to a boil, then reduce to a very low simmer. Cover and cook for about 1.5 hours until the beef is starting to get tender.
4.Add the Roots: Toss in the taro, yams, and carrots. Continue to simmer for another 30 minutes. You want the root crops to be soft—so soft that the edges start to melt into the broth.
5.The Coconut Finish: Once everything is tender, stir in the coconut cream. Let it simmer uncovered for 10 more minutes to thicken the "gravy."
6.Seasoning: Add your salt and pepper at the very end to ensure the flavor is perfectly balanced.
💡 Tips & Mistakes to Avoid
• Mistake - Rushing the Beef: If you don't simmer the beef long enough, it will be chewy. This soup is all about that "fall-apart" texture.
• Tip - The Taro Effect: Taro releases starch as it cooks, which naturally thickens the soup. If you want it even thicker, mash a few pieces of taro against the side of the pot.
• Tip - Browning is Key: Don't skip the searing step. That brown crust on the meat provides the deep, "robust" color of the broth.
• Mistake - Boiling the Coconut: Once you add the coconut cream, don't let the soup come to a violent boil, or the cream might separate and look grainy.
❓ FAQ
Q1.Can I use a slow cooker?
Yes! Put everything except the coconut cream in the slow cooker for 8 hours on low. Stir the cream in 15 minutes before serving.
Q2.What if I can't find Taro?
You can substitute with large, starchy potatoes or sweet potatoes (kumara).
Q3.Is this soup spicy?
Traditionally, no. But many locals will add a whole chili to the pot while simmering for a gentle heat.
📝 Summary
This stew is the definition of "Strong Food." It’s a complete meal that combines high-quality protein with complex carbohydrates. It’s the ultimate comfort food for any meat lover.
🍗 Recipe 2: Poulet au Poisson Style Chicken & Coconut Soup (A savory, creamy poultry classic)
🥥 About this Recipe
Don't let the name confuse you ("Poisson" means fish in French). This dish is traditionally a "surf and turf" style where chicken and fish are cooked together, but the most popular home version for meat lovers focuses on the Chicken (Poulet). It’s a silky, golden soup infused with turmeric and ginger. It’s lighter than the beef stew but incredibly "strong" in terms of flavor and nutrients.
📝 Ingredients & Measurements
• 1 whole chicken (approx. 1.5kg, cut into 8 pieces, bone-in)
• 1 tablespoon of fresh turmeric (grated) or 1 teaspoon of powder
• 2 tablespoons of fresh ginger (minced)
• 3 cloves of garlic (minced)
• 2 cups of coconut milk
• 3 cups of chicken stock
• 2 bunches of Island Cabbage or Spinach (roughly torn)
• 1 large onion (diced)
• 1 tablespoon of salt
• Juice of 1 lime
👩🍳 Step-by-Step Instructions
1.The Aromatic Base: In a large pot, sauté the onion, ginger, garlic, and turmeric in a little oil until fragrant.
2.Brown the Chicken: Add the chicken pieces to the pot. Cook until the skin is golden and yellow from the turmeric.
3.Simmer: Pour in the chicken stock. Cover and simmer for about 40 minutes. Because the chicken is on the bone, it will create a very rich, gelatinous broth.
4.The Creamy Layer: Stir in the coconut milk. Bring it back to a gentle simmer.
5.The Greens: Toss in the island cabbage or spinach. These only need about 3–5 minutes to wilt into the creamy broth.
6.The Brightener: Just before serving, stir in the lime juice and salt. The acidity of the lime makes the coconut and turmeric flavors "pop."
💡 Tips & Mistakes to Avoid
• Tip - Bone-in is Best: Don't use boneless breast for this. You need the bones to give the soup its "robust" body and health benefits.
• Mistake - Overcooking the Greens: Add the greens at the very last second so they stay vibrant and don't turn into a gray mush.
• Tip - Fresh Turmeric: If you can find fresh turmeric, use it! It gives a much more "electric" yellow color and a peppery freshness that powder can't match.
• Tip - Fat is Flavor: Don't skim the fat off the top; that yellow chicken fat mixed with coconut oil is pure island gold.
❓ FAQ
Q1.Can I add vegetables?
Definitely. Green beans or sliced chayote (choko) go perfectly in this soup.
Q2.Is this a curry?
It’s close! It has the creamy, spiced profile of a curry but with a much thinner, "soupier" consistency.
Q3.How long does it keep?
It’s even better the next day as the ginger and turmeric settle into the meat.
📝 Summary
This chicken soup is a masterclass in balance. It’s creamy yet zingy, and it feels incredibly medicinal. It’s the kind of soup that makes you feel like you’ve just had a spa day from the inside out.
🦴 Recipe 3: Slow-Simmered Bone Broth with Island Greens (The traditional "Strength Soup")
🥥 About this Recipe
This is the "old school" way of eating in Vanuatu. Nothing is wasted. After a big feast, the bones (beef or pork) are kept and simmered for hours—sometimes overnight. This results in a broth that is incredibly thick with collagen and minerals. It’s served very simply with lots of local greens. For meat lovers, this is the purest expression of "Robust" flavor you can get.
📝 Ingredients & Measurements
• 2 kilograms of beef marrow bones or pork neck bones
• 5 liters of water
• 2 tablespoons of apple cider vinegar (to help extract minerals)
• 1 large ginger root (smashed)
• 5 stalks of lemongrass (bruised)
• 4 bunches of mixed local greens (Island cabbage, bok choy, or watercress)
• 2 tablespoons of sea salt
• 4 spring onions (chopped for garnish)
👩🍳 Step-by-Step Instructions
1.Roast the Bones: Before boiling, put the bones in a hot oven 392 degrees Fahrenheit / 200 degrees Celsius for 20 minutes. This gives the broth a deep, smoky, "meaty" flavor.
2.The Long Simmer: Place the roasted bones in a giant pot with the water and vinegar. Bring to a boil, then immediately turn down to the lowest possible simmer.
3.Infuse: Add the smashed ginger and lemongrass. These ingredients don't just add flavor; they help with digestion.
4.Patience: Let it simmer for at least 6 to 12 hours. Keep an eye on the water level and top it up if it drops too low.
5.Strain: Once the broth is dark and rich, strain out the bones and aromatics. You should be left with a clear but "heavy" liquid.
6.The Meat Factor: If there was any meat on the bones, shred it and put it back into the broth.
7.Flash Cook the Greens: Bring the broth back to a boil, toss in your piles of greens, and cook for 2 minutes.
8.Serve: Serve in large bowls, topped with plenty of salt and fresh spring onions.
💡 Tips & Mistakes to Avoid
• Tip - The Vinegar Secret: The small amount of vinegar is essential for breaking down the bone tissue to release the "good stuff" (collagen), but you won't taste it in the final soup.
• Mistake - High Heat: If you boil the broth too hard, it will become cloudy and greasy. Keep it at a "smile" (just a few bubbles breaking the surface).
• Tip - Smashing the Aromatics: Don't neatly slice the ginger and lemongrass; smash them with a heavy spoon or mallet to release the essential oils.
• Tip - Freeze the Base: You can make a huge batch of this broth and freeze it in portions to use as a base for other soups later.
❓ FAQ
Q1.Is this the same as "Pho"?
It has a similar clarity and depth, but without the star anise and cinnamon. It tastes much "earthier" and more "islander."
Q2.Can I eat the marrow?
Yes! It’s the best part. Scoop it out of the bones and spread it on a piece of coconut bread (see our other guide!).
Q3.Do I need to peel the ginger?
No need! Just wash it and smash it.
📝 Summary
This bone broth is the ultimate "medicine" for meat lovers. It’s deep, primal, and incredibly satisfying. It represents the wisdom of Vanuatu cooking—taking the simplest ingredients and turning them into a powerhouse of nutrition.
🌈 Final Thoughts
Vanuatu’s meat soups are a testament to the island's way of life: they are generous, natural, and built for strength. Making these at home isn't difficult; it just requires a little bit of time and a lot of love.
Whether you choose the creamy chicken soup, the dense beef stew, or the pure bone broth, you are doing more than just cooking—you are participating in a tradition of island hospitality. The best way to enjoy these is to gather your friends, put the pot in the middle of the table, and let everyone dig in.
Which of these "Strong" soups are you going to try first? Are you a fan of the creamy coconut style, or do you prefer the clear, mineral-rich bone broth? Try them out and let me know how it goes! Happy cooking, friend!
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