Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Calabaza squash, peeled 1 ts Cumin
-- seeded 1 ts Fenugreek
1 ea Green bell pepper, chopped 1 lg Ripe tomato, peeled
1 ea Garlic clove, pressed -- chopped
4 ea Scallions, minced 1 c Coconut milk
6 ea Thyme leaves Salt pepper
4 ea Whole allspice, crushed 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 1/2 lb fresh okra after pureeing the vegetables above.

Virginie George Ebart, "Down-Island Caribbean Cookery"

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