Ingredients
- 6 thyme leaves
- 4 scallions
- 4 allspice (whole)
- 1 green bell pepper
- 1 garlic clove
- 1 ripe tomato
- 1,400 ml water
- 280 gr calabaza squash
- 4 gr fenugreek
- 2 gr 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 half lb fresh okra after pureeing the vegetables above. Virginie & George Ebart, "Down-Island Caribbean Cookery"
