Callaloo Soup

• 1 bunch dashi cleaned, deveined
• 6 each okra fresh, trimmed
• 1 large plantain cubed
• 1 teaspoon oregano
• 5 each scallions, spring or green onions chopped
• 6 each cloves pounded
• 2 each tomatillos husked and quartered
• 2 each garlic cloves pressed
• 1 pound yam peeled and diced
• 1 x salt and black pepper
• 1 x scotch bonnet chile peppers to taste

1. Combine all but the last three ingredients in a pot with 2 quarts of boiling water.
2. Simmer for 1 1/2 hours.
3. Meanwhile, simmer the yam in lightly salted water until just tender.
4. Drain the water and reserve the vegetables.
5. Allow the soup to cool slightly.
6. Strain the stock and set aside.
7. Puree the cooked solids and return to the pot.
8. Add enough of the reserved stock to form a syrupy consistency.
9. In a small pan, reduce the remaining stock until thickened and add it to the soup.
10. Add the salt, pepper and Sctoch bonnet.
11. Simmer for 1 hour.
12. 5 minutes before serving, add the diced yams.
13. Heat through and serve.
14. VARIATIONS: Replace the dasheen with 1 bunch of spinach.
15. Replace the yams with either malanga or dasheen root.
16. Cook in the same way.

okra fresh, plantain, oregano, scallions, garlic, salt, scotch bonnet chile peppers

Taken from recipeland.com/recipe/v/callaloo-soup-43009 (may not work)