Where it comes from
Kadushi is Curaçao's singular cactus soup, made from the de-spined flesh of the tall column cactus, which releases an okra-like silkiness as it cooks. It is true desert-island cooking — turning the thorny landscape itself into dinner.
On the plate
Spoon up kadushi and the soup is thick, green, and slightly slippery, like a cactus-okra hybrid, savory with salt cod. Bite: the cactus flesh is mild, faintly tart, and vegetal, the mucilage giving an okra-like body, the salt cod lending savor, a gentle chili warmth. A genuinely unique island soup — Curaçao's clever use of the desert cactus.
How it works
The column cactus's flesh, like okra, releases a mucilage when simmered that naturally thickens the soup to a slippery body — no flour needed. Salt cod gives savory depth and the cactus a mild, faintly tart vegetal flavor; it's an ingenious use of an arid-island plant.
Variations
With shrimp or fish. With more okra. Spicier. With dumplings. With a meat stock. Thicker.
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓35 min active · 35 min waiting
How it's made
8 steps · Show ↓- 112 min
Carefully strip the spines and skin from cactus stalks; rinse the green flesh and slice.
- 28 min
Soak and flake 150 g salt cod.
- 36 min
Fry 1 chopped onion, garlic, and a little sweet pepper in oil.
- 44 min
Add the sliced cactus flesh and 1 L water; bring to a simmer.
- 526 min
Simmer 25 min, stirring, until the cactus softens and the soup turns slippery and thick.
- 69 min
Add the flaked salt cod and a whole scotch bonnet; simmer 8 min.
- 73 min
Season with lime, salt, and pepper; remove the pepper.
- 82 min
Serve hot with funchi or bread.
