You may also like
Categories:Viewed: 52 - Published at: 6 years ago
Ingredients
- 1 1/2 lb Calabaza squash, peeled & seeded
- 1 x Green bell pepper, minced
- 1 x Garlic clove, pressed
- 4 x Scallions, chopped
- 6 x Thyme leaves
- 4 whl allspice, crushed
- 1 tsp Cumin
- 1 tsp Fenugreek
- 1 lrg Ripe tomato, peeled & minced
- 1 c. Coconut lowfat milk Salt & pepper Chili pepper, to taste
Method
- Simmer all the ingredients except the salt, pepper & chili pepper, in 6 c. of water for 1 hour.
- Strain the liquid into a bowl & allow the solids to cold.
- Puree the cooled solids.
- Return the puree to the soup pot along with the strained liquid.
- Simmer, uncovered, till the mix is reduced to a syrup-like consistency.
- Add in the seasonings while simmering & serve very warm.
- VARIATION: Add in 1/2 lb fresh okra after pureeing the vegetables above.
- Virginie & George Ebart, "Down-Island Caribbean Cookery"
