1 medium taro
1 lg yam
2 sweet potatoes
8 cups vegetable stock, or 2 cubes in 8 cups of water
2 cups coconut milk
2 scallions, cleaned and chopped
2 Scotch Bonnet Chilis, seeded and chopped
1/4 bunch of spinach leaves or swiss chard,cut into strips
leaves of 1/2 bunch of celery, cut in strips
salt and pepper to taste
Peel taro, yam, and sweet potato and cut into chunks. In a large pot, bring the vegetable stock to a boil. Add the coconut milk, taro, yam, sweet potatoes, scallions, and chilies. Return to a boil, reduce heat and simmer for about 30 minutes. Add the spinach and celery and simmer until cooked, about 20 minutes. Serve hot in warmed bowls.