|1½ pounds||Calabaza squash, peeled & seeded|
|1 each||Green bell pepper, chopped|
|1 each||Garlic clove, pressed|
|4 eaches||Scallions, minced|
|6 eaches||Thyme leaves|
|4 eaches||Whole allspice, crushed|
|1 large||Ripe tomato, peeled & chopped|
|1 cup||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 ½ lb fresh okra after pureeing the vegetables above.
Virginie & George Ebart, "Down-Island Caribbean Cookery"
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