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"
|
