| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Caribbean | Soups, Caribbean, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Calabaza squash, peeled & seeded |
| 1 | Green bell pepper, chopped | |
| 1 | Garlic clove, pressed | |
| 4 | Scallions, minced | |
| 6 | Thyme leaves | |
| 4 | Whole allspice, crushed | |
| 1 | ts | Cumin |
| 1 | ts | Fenugreek |
| 1 | lg | Ripe tomato, peeled & chopped |
| 1 | c | Coconut milk |
| Salt & pepper | ||
| Chili pepper, to taste |
INSTRUCTIONS
Simmer all the ingredients except the salt, pepper & chili pepper, in 6 cups of water for 1 hour. Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids. Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while simmering & serve very hot. VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above. Virginie & George Ebart, "Down-Island Caribbean Cookery" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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