Ingredients
1 1b Callaloo,(Dasheen leaves) or spinach, cleaned and chopped
6 Fresh okras, trimmed
1 large Plantain, cubed
1 ts Oregano
5 Scallions, chopped
6 Cloves, pounded
2 Garlic cloves, pressed
1 lb Yam, peeled; diced
Salt; pepper
Scotch bonnet, to taste

(Can Replace the yams with either cassava or dasheen root. Cook in the same way.)

Directions

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; Sctoch bonnet.

Simmer for 1 hour.

5 minutes before serving, add the diced yams. Heat through; serve.