| 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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