Ingredients
- 6 thyme leaves
- 4 scallions
- 4 allspice (whole)
- 1 green bell pepper
- 1 garlic clove
- 1 ripe tomato
- 6 cups water
- 1 1/2 lb calabaza squash
- 1 ts fenugreek
- 1 ts cumin
- some simmer all the ingredients except the salt
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"
