1 1/2 lb Calabaza squash, peeled &
-- seeded
1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea 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
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"
