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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | ears medium (6-3/4" to 7-1/2" long) yields | corn kernels | 1 1/2 | can, 15 oz (303 x 406) | corn, canned - drained and rinsed | 4 | cups (1" cubes) | raw pumpkin (chopped) | 1 | small | summer | 1 | small | Onion, chopped | 2 | teaspoons | garlic minced | 3 | teaspoons | basil | 4 | teaspoons | thyme, dry, ground | 1.5 | cups | Pigeonpeas | 1 | packet (6 fl oz prepared) | chicken bouillon | 1.5 | cups, cubes | Sweetpotato | 1.5 | cups, sliced | plantains | 1.5 | cups | Cassava | 6 | cups (8 fl oz) | water | 1 | teaspoon | salt and pepper | 1 | cup | coconut milk |
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Steps
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Sequence
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Step
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| | 1 | fry pumpking, squash with onion, garlic and seasoning
add coconut milk, herbs, additional seasoning. cook on low 45 mins. | | 2 | add corn, peas and pinwheels with chicken foot and let simmer for another hour. add more water too and check for salt and pepper needed. Also add the soup mix. | | 3 | add other veggies and water. simmer for 2-3 more hours, stirring often. |
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