Cooking Session: Cream of Christophine Soup with Ripe Plantain in Orange Ginger Juice

admin October 1, 2011

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Cooking, oh lovely cooking.  Thats the first thing that came to my mind when just about to write this blog then my taste bug start tingling.  So far our cooking sessions are becoming more thrilling.  The excitement and anticipation as to what Esther and Omega will cook today.  In this session we can shocked with the combination of this meal.  We wondered if this will taste good.   First of all its Creame of Christophine Soup.  Who ever heard of that. Also it will be served with ripe plantain in orange giner juice and garlic bread. Woi!

Now after the nerve wrecking experience of waiting to taste this dish we had to run to Esther & Omega and hug them because it was so delicious.  Two thumbs up!!  Using Christophine of the soup was a splendid idea.  It has a unique smooth taste and the plantain complements.   This dish is a perfect starter of a main course or a light lunch.

Guys you need to try this!!! Enjoy!!

Cream of Christophine Soup


4 whole christophine

4 Cloves garlic

2 Onions

Chives & Thyme

Seasoning pepper

½ cup cream or evaporated milk

4 cups water

4 tbsp Oil

Salt + pepper to taste


Wash christophine then cut into halves remove seed then cut into cubes. Chop all seasoning and put aside. Pour oil in hot sauce pan; pour all seasoning and Sautee for

2-mins. Add christophine Sautee for 10-15mins, stirring occasionally add water and bring to a boil for 5-10-mins.

Set aside to cool and blend. After blending, put back into sauce pan (under heat) then add cream, salt & pepper to taste.

Serve hot with garlic bread.

Garlic Butter


2 packets blue band butter or your choice (salt or unsalted)

2 small head of garlic

Parsley (fresh or dry)



Soften butter in mixture or let stand out to soften. Grate, process or blend garlic. Place soft butter & garlic in mixture and blend. Add fresh chopped parsley or dry, blend until creamy.



Ripe Plantain in Orange Ginger Juice  



5 ripe Plantain

2 cups orange juice (sweetened)

¼ cup grated ginger

4 tsp Nutmeg Syrup & brown sugar


Peel ripe plantain and cut in halves, then cut each half into two. Peel off ginger skin and grate on fine side. Bring orange Juice, syrup and ginger to a boil for 5-mins on slow heat. Place slice plantains in a baking dish, pour juice over plantain & cover with foil. Bake in oven for 20-mins (350 degrees).

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