| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Dutch |
Ethnic, Africa, Vegetables |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach or callaloo |
|
|
Greens; stemmed, well-washed, coarsely chopped |
| 1 |
lb |
Okra; stems & tips trimmed into 1/4"-thick slices |
| 1 |
md |
Onion; chopped |
| 1 |
|
Scallion; chopped |
| 1 |
|
Garlic clove; minced |
| 1 |
|
Sprig parsley |
|
|
Fresh hot chile pepper such as scotch bonnet seeded; minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Dry thyme |
| 1/4 |
ts |
Freshly ground black pepper |
| 6 1/2 |
c |
Water |
| 3/4 |
c |
Cooked smoked ham; (about 3/4 cup) |
| 1/3 |
c |
Fresh lime juice |
INSTRUCTIONS
PERRY LOWELL
1. In a 5-quart Dutch oven or soup kettle, combine the spinach leaves,
okra, onion, scallion, garlic, parsley, chile pepper, salt, thyme, and
pepper. Add the water and bring to a boil over high heat. Reduce the heat
to medium-low and simmer, covered, until the okra is very tender, about 30
minutes.
2. Puree the soup in a blender, food processor, or food mill. Return the
soup to the Dutch oven, and stir in the ham and lime juice. Cook, stirring
constantly, over medium heat just until the ham is heated through, about 5
minutes. Serve immediately. Adapted From: Kwanzaa: An African-American
Celebration of Culture and Cooking, by Eric V. Copage, published by Quill
(William Morrow), ISBN 0-688-12835-1
Posted to MC-Recipe Digest V1 #1070 by "M. Hicks" <nitro_ii@email.msn.com>
on Feb 1, 1998
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