1 1/2 lb Calabaza squash, peeled &
— seeded 1 ea Green bell pepper, chopped
1 ea Garlic clove, pressed
4 ea Scallions, minced
6 ea Thyme leaves
4 ea Whole allspice, crushed
1 ts Cumin
1 ts Fenugreek
1 lg Ripe tomato, peeled &
— chopped 1 c Coconut milk
Salt & pepper 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”