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Brooks Tropicals


Calypso pepperpot

"Everything but the kitchen sink" might apply when making this Caribbean soup. With tropical potatoes such as yams (the real yam) and yuca bringing the mainstay of flavor, you can add just about anything and it will be great. Make the recipe your own, but take notes so you can remember what you did for next time.


2 tbs canola oil
1" fresh ginger, peeled and minced
1 cup or 1 medium yellow onion, diced
1 green bell pepper, chopped
1 poblano chili, deseeded and chopped
4 cups water
1 small tropical yam, peeled and diced (about 1 cup)
1 medium yuca, peeled and diced (about 1 cup)
1 15 oz. can green peas
1/4 cup parsley, chopped
1 tbs thyme, chopped
1 tsp pepper
1/2 tsp allspice
1 tsp salt
5 cups spinach (5 oz. pkg), chopped
6 scallions, chopped
1 13.5 oz. can coconut milk
1/4 Groovy Coconut, opened and extract - for how-tos...

Yield: 6 servings (about 8 cups)
Prep time: 30 minutes, plus 1 hour 25 minutes of cooking.

How to open a Groovy coconut   How to prepare ginger
Cooking with yuca

Protein per serving approximately 11.73 grams.


1. In a large saucepan over medium-high heat, heat the oil for 2 minutes. Add the ginger and onion. Sauté for 3 minutes. Add the bell pepper, chili and sauté for another 3 minutes.
2. Add the water, yam, yuca, peas (undrained) and seasonings. Bring to a boil. Reduce heat to a simmer. Cover and simmer for 45 minutes (until the yuca and yams are tender). Stir occasionally.
3. Add the spinach, scallions and coconut milk. Cook for 15 minutes. Stir occasionally.
4. Remove from heat. Serve hot with coconut shavings on top. Perfect over pasta.

Brooks Tropicals    |    Yuca Facts    |    Tropical Nutrition