Ground food sounds so simple, like a lot of the words that Caribbean people use to describe their cuisine. Plain rice is our way of saying white rice and bakes is what we call flour based fritters. I suppose if this soup originated in France, it would be called Le food grown underground soup.
However, we Caribbean people see food in a simpler way. Always being surrounded by fresh,tree ripened fruit and vegetables,our native foods become quite common to us. It’s only when we move abroad that we look back and appreciate just how good we had it.
Feel free to add any starchy vegetables that you have on hand or like.
Enjoy this soup and you will find more recipes like this in my upcoming book,She’s Gone Vegan.
Ground Provision Soup
- 1 cup mixed beans and peas
- 1 cup blackeye peas
- 1 medium bunch of thyme
- 1 herbanero pepper
- 20 cups water
- 1 medium onion peeled and sliced into thin circles.
- 1 Caribbean sweet potato peeled and cut into medium chunks
- Hand sized piece of Calabaza Pumpkin peeled and cut into medium chunks
- 4 English potatoes peeled and cut into medium chunks
- 7 okras tops and bottoms removed
- Small circle of malanga yam peeled and cut into medium chunks
- 4 medium carrots cut into medium chunks
- 1 plantain peeled and cut into medium chunks
- 1 cup raw cashews
- 2 tablespoons paprika
- Place the first six ingredients into a large pot and let cook on medium heat for 30 mins. Or until the legumes are just cooked, but still whole.
- Then add in all the remaining ingredients and let cook until tender enough to eat and the legumes have cooked away into the soup.
- Salt to taste,then serve.