scallions, spring or green onions
husked and quartered
peeled and diced
salt and black pepper
scotch bonnet chile peppers
Combine all but the last three ingredients in a pot with 2 quarts of boiling water.
Simmer for 1½ hours.
Meanwhile, simmer the yam in lightly salted water until just tender.
Drain the water and reserve the vegetables.
Allow the soup to cool slightly.
Strain the stock and set aside.
Purée the cooked solids and 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 and add it to the soup.
Add the salt, pepper and Sctoch bonnet.
Simmer for 1 hour.
5 minutes before serving, add the diced yams.
Heat through and serve.
VARIATIONS: Replace the dasheen with 1 bunch of spinach.
Replace the yams with either malanga or dasheen root.
Cook in the same way.