1 bn Dasheen, cleaned & deveined

      6 ea Fresh okras, trimmed

      1 lg Plantain, cubed

      1 ts Oregano

      5 ea Scallions, chopped

      6 ea Cloves, pounded

      2 ea Tomatillos, husked &

           -- quartered, optional
      2 ea Garlic cloves, pressed

      1 lb Yam, peeled & diced

           Salt & pepper
           Scotch bonnet, to taste
  Combine all but the last three ingredients in a pot with 2 quarts of
  boiling water.  Simmer for 1 1/2 hours.
  Meanwhile, simmer the yam in lightly salted water until just tender.
  Drain the water & reserve the vegetables.
  Allow the soup to cool slightly.  Strain the stock & set aside.
  Puree the cooked solids & 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 & add it to the soup.
  Add the salt, pepper & Sctoch bonnet.  Simmer for 1 hour.  5 minutes
  before serving, add the diced yams.  Heat through & serve.
  VARIATIONS: Replace the dasheen with 1 bunch of spinach.
  Replace the yams with either malanga or dasheen root.  Cook in the
  same way.
  Virginie & George Ebart, "Down-Island Caribbean Cookery"