2 lb. kale or cabbage
2 lbs. beef, cubed
1/2 lb. chipped beef
1 c. grated coconut
12 okra, stems removed
2 onions, chopped
1 qt. water
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 tsp. thyme
2 scallions, sliced

Wash kale; cut into large pieces and place in saucepan with cubed beef, shipped beef, coconut, okra, chopped onions, and water. Bring to a boil and cook over low heat for 1 hour. Remove kale and okra; force them through a sieve and return the pulp to saucepan. Add salt, cayenne pepper, thyme, and scallions. Cook 15 minutes or until meat is tender. Correct seasoning, bearing in mind that the soup is fairly hot and spicy - like a tropical island.