Simmer all the ingredients except the salt, pepper & chili pepper, in 6 cups of water for 1 hour. Strain the liquid into a bowl & allow the solids to cool. Puree the cooled solids.
Return the puree to the soup pot along with the strained liquid. Simmer, uncovered, until the mixture is reduced to a syrup-like consistency. Add the seasonings while simmering & serve very hot.
VARIATION: Add 1/2 lb fresh okra after pureeing the vegetables above.
Virginie & George Ebart, "Down-Island Caribbean Cookery"