Recipe: Yemaya's Chowder

4 red potatoes, cut in 1/2-inch cubes

1/4 red onion, diced

2 carrots, cut in thin rounds

1 tablespoon basil

1/2 teaspoon fennel

Pinch of cayenne

2-3 cloves garlic, diced

2 chicken-flavored bouillon cubes

1 cup chopped wing kelp or bull whip kelp, sliced in 1/4-by 2-inch strips

2 zucchinis, cut in half moons

1/2 cup red cabbage, chopped

1/4 cup sweet red pepper, chopped

1 12-ounce can evaporated milk

Sea lettuce, minced for garnish

Cook potatoes, onion, carrots, garlic, bouillon, and spices until potatoes are tender.

Add zucchini, cabbage, sweet red pepper and kelp. When zucchini is cooked, but not mushy, add milk and sea lettuce.

A wonderful addition is to stir in at end: 1/2 cup smoked salmon and 1/2 cup Mirin (cooking sake)

— by Jennifer Hahn, from "Spirited Waters: Soloing South through the Inside Passage," Mountaineers Books, Seattle. Copyright 2001.