July 2000

Mrs. Kate's Solomon Island Soup

Every island, indeed every household would have its own version of this simple and sustaining soup. This version, says Mrs. Kate Pwaisiho, comes from her island of Malaita, and was made on occasion of a visit to Topsham of the Solomon Island Brothers, hosted by Lynn and Alex Leger in their garden.

4 lbs sweet potatoes or yams, peeled and cut into large chunks

Small pumpkin, cut into chunks

1 lb runner beans, cut into pieces

4 bunches spring onions

2 lbs kasava or turnip, peeled and cut into chunks

1 block coconut cream

Salt to taste

2 tins of tuna (optional)

Put everything except the coconut cream into a large pot and cover with water. Cook gently over a low simmer until the vegetables are all tender. The consistency should not be too watery, for the result is more like a soupy stew. Break the coconut cream into the soup, and simmer for a further five minutes.

Recipe copyright © Kate Pwaisiho 2000

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