- Dasheen leaves (cleaned washed and chopped)
- Green papaya (cubed) or leftover chicken (optional)
- Coconut milk (1 Cup)
- Green Figs
- Sweet potatoes, yam or dasheen
- Celery & Parsley
- Garlic & Onion
- 1 tablespoon oil
- Salt to taste
Peel, wash and cut up root crops and put to boil with leftover meat. Sauté dasheen leaves and green papaya with seasoning in oil. Add coconut milk and allow to cook. Add vegetables to covered provision and continue to cook on low fire.
This soup is very nutritious, high in iron, calcium and vitamin A and should be used once per week. Ideally crabs can be stewed and added to it if available.
N.B.: To prepare dasheen leaves—the outer thin skin of the stalk must be carefully removed while wearing gloves to prevent itchy reaction. Then wash