I have been keeping a big secret from you. I don’t know how much longer I can hold it. I am very excited. I have been trying to finalize some things in my mind and get things lined up…but I think I am going to burst.
I love you all for your support and for visiting my blog and leaving comments. Its one of the best things you could do for this blog is leave a comment positive or negative. Anyway…
There is only one more detail to get down…and I should have the surprise all ready to go for you. I am excited. Hint? Its about love….Its about Jamaica…Its about my blog….No I am not getting married….I better get it done….cause I don’t know if I can hold this secret any more….Within 2 weeks the secret will be out, please come back…in 14 days….and find out what it is!
I love you all ….Jah Guidance.
Oh I have a Jamaican recipes cookbook coming out…..that is not the Secret though… Its called Jamaican recipes; 22 Authentic Jamaican Recipes for you to try at home.
Try this “Rasta Ital (Vegetarian) Soup”1 Pound (454) g Yams or about 2 medium sized Yams cut into 2 inch 5 cm pieces
You will need…
½ pound (227 g) sweet potatoes (1 medium, cut into 2 inch (5 cm) pieces
1 can of coconut milk
3 cups (720 ml) vegetable broth
1 pound (454) fresh pumpkin or butternut squash, peeled and cut into 2 inch (5 cm pieces
½ pound (227 g) carrots (3 medium) peeled and sliced
1 Pound (454g) Fresh callaloo, or 1 can (19 ounces (538 g) callaloo, dreained; or ½ pound of spinach and ½ pound (227g) Kale
1 Chayote squash
1 Green pepper
2 mediujm sized tomatoes
2 cloves garlic
3 spring onions or scallions
5 – 6 cups shredded cabbage
1 hot pepepr, minced
freshly ground black pepper and salt
How to Prepare
Place the yams and sweet potatoes in a stockpot with the coconut milk and broth.
Add the pumpkin or squash and carrots.
Bring to a boil and simmer for 10 minutes.
While the root vegetables simmer, carefully wash the callaloo, trimming away any thick stems. Chop and set aside.
To peel the squash, cut it lengthwise into quarters and remove the heart. Dice the remaining squash, green pepper, tomatoes, garlic, and spring onions, and add with the shredded cabbage and hot pepper to the stockpot.
Simmer for 20 minutes more until the vegetables are tender. Season with plenty of freshly ground black pepper and salt if desired.