Yield: 6 servings
Measure | Ingredient |
---|---|
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 teaspoon | Cumin |
1 teaspoon | Fenugreek |
1 large | Ripe tomato, peeled & chopped |
1 cup | Coconut milk |
\N \N | Salt & pepper |
\N \N | 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"