1 bn Dasheen, cleaned & deveined
6 ea Fresh okras, trimmed
1 lg Plantain, cubed
1 ts Oregano
5 ea Scallions, chopped
6 ea Cloves, pounded
2 ea Tomatillos, husked &
-- quartered, optional
2 ea Garlic cloves, pressed
1 lb Yam, peeled & diced
Salt & pepper
Scotch bonnet, to taste
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"
