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Add a photoServings: 6
Ingredients
- 1 bn Dasheen, cleaned & deveined
- 6 x Fresh okras, trimmed
- 1 lrg Plantain, cubed
- 1 tsp Oregano
- 5 x Scallions, minced
- 6 x Cloves, pounded
- 2 x Tomatillos, husked & quartered, optional
- 2 x Garlic cloves, pressed
- 1 lb Yam, peeled & diced Salt & pepper Scotch bonnet, to taste
Directions
- Combine all but the last three ingredients in a pot with 2 qts of boiling water. Simmer for 1 1/2 hrs.
- Meanwhile, simmer the yam in lightly salted water till just tender.
- Drain the water & reserve the vegetables.
- Allow the soup to cold slightly. Strain the stock & set aside.
- Puree the cooked solids & return to the pot. Add in sufficient of the reserved stock to create a syrupy consistency. In a small pan, reduce the remaining stock till thickened & add in it to the soup.
- Add in the salt, pepper & Sctoch bonnet. Simmer for 1 hour. 5 min before serving, add in the diced yams. Heat through & serve.
- VARIATIONS: Replace the dasheen with 1 bunch of spinach.
- Replace the yams with either malanga or possibly dasheen root. Cook in the same way.
- Virginie & George Ebart, "Down-Island Caribbean Cookery"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 6 servings | |
| Calories 114 | |
| Calories from Fat 4 | 4% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Potassium 734mg | 21% |
| Total Carbs 27.27g | 7% |
| Dietary Fiber 4.2g | 14% |
| Sugars 4.11g | 3% |
| Protein 1.88g | 3% |
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