Ingredients
- 1 medium taro
- 1 lg yam
- 2 sweet potatoes
- 8 cups vegetable stock, or 2 cubes in 8 cups of water
- 2 cups coconut milk
- 2 scallions, cleaned and chopped
- 2 Scotch Bonnet Chilis, seeded and chopped
- 1/4 bunch of spinach leaves or swiss chard,cut into strips
- leaves of 1/2 bunch of celery, cut in strips
- salt and pepper to taste
Directions
Peel taro, yam, and sweet potato and cut into chunks.
In a large pot, bring the vegetable stock to a boil. Add the coconut milk, taro, yam,
sweet potatoes, scallions, and chilies. Return to a boil, reduce heat and simmer for
about 30 minutes. Add the spinach and celery and simmer until cooked, about 20 minutes.
Serve hot in warmed bowls.
Serves: 4-6
Preparation time: 2 hours