Categories: Jamaican, Soup

Ingredients

• 2 cups sweet potatoes, boiled, cooled and cubed
• 2 cups Jamaican or butternut squash, blanched and cubed
• 2 cups okra, blanched, top removed and cut length-wise
• 1/2 cup veg. oil
• 2 Tbsp garlic, minced
• 2 onions, diced
• 2 cups leeks, diced
• 3/4 cup celery, diced
• 2 red peppers, cut in 1/4" dice
• 2 yellow peppers, cut in 1/4" dice
• 1 cinnamon stick
• 1 tsp allspice
• 1 Tbsp cumin
• 1 tsp turmeric
• 2 Tbsp curry powder
• 6 bay leaves
• 1 bunch fresh thyme, tied in a bundle
• 1 tsp salt
• 1 tsp pepper
• 4 cups chicken stock
• 4 cups tomato sauce
• 2 cups black-eyed peas, drained and rinsed
• 1 scotch bonnet chili
• 1/2 cup honey
• 2 Tbsp ginger, minced
• '

Directions

1. Heat oil in large soup pot.

2. Saute garlic 2 minutes.

3. Add onions, leeks, celery, peppers and saute for 5 minutes.

4. Add cinnamon stick, allspice, cumin, turmeric, curry powder, bay leaves, fresh thyme, S&P and mix well.

5. Add chicken stock, tomato sauce, black-eyed peas and scotch bonnet chili.

6. Bring to boil and simmer 20 minutes.

7. Season with honey and ginger.

8. Remove chili, bay leaves and thyme bundle.

9. Place sweet potatoe, squash and okra in each bowl and cover with hot soup.

10. Garnish with sliced jerk chicken (separate recipe) and cilantro leaves.

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