Chip Chip Soup - Caribbean Recipe

• 4 cups (950 ml) chip chip
• 3 tbsp (45 ml) butter
• 1 onion, chopped
• 6 cups (1425 ml) water
• 1/2 lb (.2 kg). potatoes (or eddoes)
• salt and pepper to taste
• 2 limes
• 1 tbsp (15 ml) tomato ketchup
• a sprig of thyme

1. Remove sand from chip chips by washing thoroughly.
2. Then wash them with lime juice and pour boiling over then to scald them.
3. Drain and place them in 6 cups (1425 ml) of water and cook them for 15 minutes.
4. Strain off the liquid saving it to use as the stock, add the seasonings and sliced potaotes.
5. When the potatoes are cooked, strain the mixture through a seive and add the cooked chip chips, having removed the shells.
6. Mix in the butter and ketchup last and gently reheat before serving.

chip chip, butter, onion, water, potatoes, salt, limes, tomato ketchup, thyme

Taken from online-cookbook.com/goto/cook/rpage/000D25 (may not work)