Nasturtium and dandelion leaves came up, among others, so I wandered around the yard picking a colander-full, adding a few leaves of mustard, parsley, and young rutabaga while I was at it.
She called for red bell pepper and scotch bonnet pepper; I found partial jars of roasted yellow pepper and pickled jalapeño peppers on the top shelf of the refrigerator. It’s always a win to empty that catch-all a little bit.
I used a small yellow onion instead of a red one, and I added two cloves of garlic because I like it.
Hers called for a starchy African yam, and I found a substitute in ground oats. It was mostly used as a thickener.
My dollop of vegetarian soup base was generous enough to preclude any additional salt. I used coconut oil for sautéing the onions and garlic.
I am going to serve it on brown rice with a side of mashed sweet potatoes.
