-=> Quoting Bill Swisher to Jim Weller <=-

 JW> baked or mashed they are good with melted butter and cayenne
 JW> pepper or some other form of chile.

 BS> Hmmm...never had chile on yams in either form, always just
 BS> salt/pepper/butter.

So salt/red pepper/butter is not all that radical a change!

 BS> This year I was thinking of adding either okra or spinach
 BS> to the mix

Both would be good. In the West Indies sweet potato is often paired
with a variety of greens including dasheen (taro leaves), amaranth
(pig weed) and water spinach (kangkong).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Callaloo Soup
 Categories: Soups, Caribbean, Vegetables, Chilies
      Yield: 6 servings
 
      1 bn Dasheen, cleaned & deveined
      6 ea Fresh okras, trimmed
      1 lg Plantain, cubed
      1 ts Oregano
      5 ea Scallions, chopped
      6 ea Cloves, pounded
      2 ea Tomatillos, husked &
           -- quartered, optional
      2 ea Garlic cloves, pressed
      1 lb Yam, peeled & diced
           Salt & pepper
           Scotch bonnet, to taste
 
  Combine all but the last three ingredients in a pot with 2 quarts of
  boiling water.  Simmer for 1 1/2 hours.
  
  Meanwhile, simmer the yam in lightly salted water until just tender.
  Drain the water & reserve the vegetables.
  
  Allow the soup to cool slightly.  Strain the stock & set aside. Puree
  the cooked solids & return to the pot.  Add enough of the reserved
  stock to form a syrupy consistency.  In a small pan, reduce the
  remaining stock until thickened & add it to the soup.
  
  Add the salt, pepper & Scotch bonnet.  Simmer for 1 hour.  5 minutes
  before serving, add the diced yams.  Heat through & serve.
  
  VARIATIONS: Replace the dasheen with 1 bunch of spinach.
  
  Replace the yams with either malanga or dasheen root.  Cook in the
  same way.
  
  Virginie & George Ebart, "Down-Island Caribbean Cookery"
 
MMMMM


Cheers

Jim


... "Nothing rhymes with orange." "No it doesn't."

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