1small bunchflat-leaf parsleywashed and tied with twine
3cupsbutternut squashpeeled, seeded and cut into 1-inch pieces
2mediumcarrotscut into small pieces
5cupslow-sodium beef brothvegetable or chicken stock can be substituted
1Scotch bonnet pepperwhole with small slits along each side
1/2tbspsmoked sweet paprika
2mediumpotatoespeeled and cut into ½-inch pieces
2smallmalanga rootpeeled and cut into 1/2 inch pieces
1smallgreen cabbagethinly sliced
Salt and pepper to taste
Make the epis by pureeing all the ingredients until smooth
Wash beef with water and then rub with lime juice and set aside in a large bowl.
Add 1/2 cup of epis to the bowl and marinate the meat in the refrigerator and overnight or for at least 1 hour.
Remove meat from refrigerator and let come to room temperature
In a large pot, heat oil on high heat until just beginning to smoke. Add the meat and brown thoroughly on all sides, approximately 5-10 minutes.
Remove the meat from the pot, and set aside. Leave the oil in the pot.
Add the onions, leeks and scallions to the pot. Cook on medium high heat 5-10 minutes until they are translucent reaching a golden brown.
Add the garlic, scotch bonnet pepper, celery, and half the spices and cook, stirring frequently, for about a minute more.
Add the thyme, squash, carrots and broth. Bring to a boil, then reduce to a simmer and cover. Allow to cook until squash and carrots are fork tender around 30-40 minutes
Turn off the heat, remove the thyme and pepper, and puree the soup using a hand mixer until it is a smooth texture. If you prefer a thinner consistency add more broth or water. If you don't have a hand mixer use a blender or food processor.
Add the thyme back to the soup and add the beef, bay leaves, parsley, and remaining spices.
Bring the soup to a simmer on medium-low heat covered and cook for an additional 45 minutes
Add the pasta, potatoes and malanga root and continue to simmer for 15 minutes, or until the potatoes and malanga are cooked through.
Add cabbage and cook for an additional 5 minutes.
Remove the herbs and discard. Add seasoning as needed and serve with fresh lime juice and chopped parsley.
Turnips, rutabagas are good substitutes for malanga root.
I used butternut squash in place of pumpkin as I didn't find pumpkin to my liking.
Feel free to add another 1/2 cup of the epis to the soup right after pureeing.
Cutting beef into chunks is easier if the meat is partially frozen. Aldo dry the beef with paper towels for easier handling.