1 1/2 lb calabaza squash, peeled & - seeded
1 each green bell pepper, chopped
1 each garlic clove, pressed
4 each scallions, minced
6 each thyme leaves
4 each whole allspice, crushed
1 tsp cumin
1 tsp fenugreek
1 large ripe tomato, peeled & - chopped
1 cup coconut milk
1 salt & pepper
1 chili pepper, to taste
Directions
Simmer all the ingredients except the salt, pepper & chili pepper, in
6 cups of water for 1 hour. Strain the liquid into a bowl & allow
the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid.
Simmer, uncovered, until the mixture is reduced to a syrup-like
consistency. Add the seasonings while simmering & serve very hot.
VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.
Virginie & George Ebart, "Down-Island Caribbean Cookery"
Servings: 6 servings
Calabaza Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Written recipes as a concept can be found way back into history, certainly as far into history as the Egyptians, and possibly even further. However, mostly, these early records were just primitive hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to historians are some clay tablets in Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful and exhilarated. During the time of the Romans a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main meal and dessert, something we still use today. Aspicius recounts how the cooks of his times were skilled in the use of many herbs and spices, including some familiar names such as thyme, rue and dill. Moving our culinary historical trip onwards, there were a couple of interesting recipe books from the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Amusingly, these books have no connection with the indian food that is familiar to us all today, but instead recipes for the types of food enjoyed by the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods, spices and herbs from Arab cuisine, including spices such as basil and rosemary. These new herbs and spices created an explosion in recipe publications, most of which are now in private libraries. When we get to the 20th century, cookery publications are in high demand, due to higher levels of literacy, more spare time and having more money. |
We hope you enjoy this Calabaza Soup recipe.
