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| 1 Bund | Dasheen, cleaned & deveined |
| 6 | Fresh okras, trimmed |
| 1 gross | Plantain, cubed |
| 1 Teelöffel | oregano |
| 5 | Scallions; chopped chopped |
| 6 | Cloves, pounded |
| 2 | Tomatillos, husked & quartered, optional |
| 2 | cloves garlic pressed |
| 1 x ca. 450 g | Yam, peeled & diced |
| | salt |
| | pepper |
| | Scotch bonnet, to taste |
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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.
Replace the yams with either malanga or dasheen root. Cook in the same way.
Virginie & George Ebart, "Down-Island Caribbean Cookery"
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