| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Caribbean | Soups, Caribbean, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | bn | Dasheen, cleaned & deveined |
| 6 | Fresh okras, trimmed | |
| 1 | lg | Plantain, cubed |
| 1 | ts | Oregano |
| 5 | Scallions, chopped | |
| 6 | Cloves, pounded | |
| 2 | Tomatillos, husked & quartered, optional | |
| 2 | Garlic cloves, pressed | |
| 1 | lb | Yam, peeled & diced |
| Salt & pepper | ||
| Scotch bonnet, to taste |
INSTRUCTIONS
Combine all but the last three ingredients in a pot with 2 quarts of boiling water. Simmer for 1 1/2 hours. Meanwhile, simmer the yam in lightly salted water until just tender. Drain the water & reserve the vegetables. Allow the soup to cool slightly. Strain the stock & set aside. Puree the cooked solids & return to the pot. Add enough of the reserved stock to form a syrupy consistency. In a small pan, reduce the remaining stock until thickened & add it to the soup. Add the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 minutes before serving, add the diced yams. Heat through & serve. VARIATIONS: Replace the dasheen with 1 bunch of spinach. Replace the yams with either malanga or dasheen root. Cook in the same way. Virginie & George Ebart, "Down-Island Caribbean Cookery" File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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