2 pounds boneless lean
pork, cut into ½ in. dice
1 or 2 pork bones, if
possible
4 cloves garlic, crushed
or minced
1 Tablespoon chopped
fresh ginger root
2 bay leaves
10 cups of water (or as
needed)
1 cup dry red wine
2 sweet potatoes, peeled and cut
into bite-size pieces
2 red yams, peeled and
cut into bite-size pieces
1 large summer squash
(or banana, butternut squash, pumpkin), cubed
6 Tablespoons fresh
limejuice
1 Tablespoon curry
powder
½ teaspoon ground
cloves
1/8 to ¼ teaspoon of
cayenne pepper, to taste
2 ½ teaspoons of salt,
or to taste
Freshly ground pepper
3 tablespoons dark brown
sugar (C&H is best)
1 ½ pounds sliced
kielbasa or other smoked sausage
3 green (unripened)
bananas, peeled and sliced
½ to 1 cup diced dried
pineapple
1.
Place the pork, bones, garlic, ginger, bay leaves, 10 cups water, and
wine in a large stock pot. Simmer covered 45 minutes to 1 hour.
2.
Add the sweet potatoes, yams, squash.
Add more water if the soup seems too thick.
Stir in the limejuice, curry powder, coriander, cloves, cayenne, and
salt, pepper, and sugar. Heat to
boiling. Reduce heat and simmer until the vegetables are tender, about
20 minutes
3.
Cut each of the kielbasa slices in half.
Add them to the soup and simmer 5 more minutes.
Add the pineapple and bananas and simmer to blend flavors, another 10
minutes.
4.
Just before serving, remove the bones and bay leaves.
From: Mat Whoolery
