Why it works: Clove and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Sopa De Pejibaye
Ingredients
Directions
Prepare the pejibayes
Wash the pejibayes.
Boil the pejibayes until soft, about 45 minutes.
Remove the pejibayes from the water and let them cool until they can be handled.
Peel and core the cooled pejibayes.
Puree the peeled and cored pejibayes with the chicken stock.
Make the soup
Sauté the onion, garlic, and pepper in the oil until the onions are clear.
Combine the sautéed vegetables, the pureed pejibayes, and the remaining ingredients in a stock pot.
Simmer for another 5-10 minutes.
Cold snack option
For a cold snack, boil the pejibayes as above, cool completely, peel and core individually, and serve with mayonnaise.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
-
Clove + peppertop 5% of all pairsAroma overlapstrongMentioned together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Chicken + oniontop 8% of all pairsAroma overlapmoderateMentioned together17,814 recipes
Shared aroma: gamma-nonanolactone (coconut, sweet).
-
Onion + peppertop 11% of all pairsAroma overlapmoderateMentioned together68,474 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Onion + clovetop 13% of all pairsAroma overlapmoderateMentioned together16,901 recipes
Shared aroma: 2-nonanone (fruity, floral).
-
Chicken + milktop 13% of all pairsAroma overlapmoderateMentioned together4,389 recipes
Shared aroma: 1-hexanal (fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pejibayes
- Provide the main body and starchy, creamy texture of the soup once pureed.
- Chicken stock
- Thins the pureed pejibayes into a soup and adds savory depth.
- Milk
- Adds richness and a smooth, creamy body to the soup.
- Onion
- Builds a sweet, aromatic base when sautéed in oil.
- Garlic
- Adds pungent aroma that mellows and sweetens with gentle cooking.
The step that matters
Peel and core the cooled pejibayes. Pejibayes must cool enough to handle but still be warm-soft for easy peeling. Skins and cores left in the puree can make the soup fibrous and bitter, so thorough removal gives a smooth texture.
Flavor stand-ins for the clove
How well each one fits the dish's main ingredients (chicken, milk, onion, pepper):
- Garlicbetter flavor fit
- Thymebetter flavor fit
- Celerybetter flavor fit
- Clovethe original
Fit is the average pairing score against chicken, milk, onion, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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