Yield: 6 Servings
|1 bunch||Dasheen, cleaned & deveined|
|6 eaches||Fresh okras, trimmed|
|1 large||Plantain, cubed|
|5 eaches||Scallions, chopped|
|6 eaches||Cloves, pounded|
|2 eaches||Tomatillos, husked & quartered, optional|
|2 eaches||Garlic cloves, pressed|
|1 pounds||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 1½ 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"