INGREDIENTS
1lb Beef (any other meat optional)
1lb Dry coconut or coconut milk (optional)
2 Green plantains
1 Small dasheen
1 Small yam
4 Small eddoes
1lb CariGold All purpose flour
1lb Green or dried pigeon peas (lentils, red beans as options)
12 cups Water
1 tbsp Margarine
2 tbsp Vegetable oil
Seasoning (onions and garlic – chopped, thyme, hot /black pepper & salt)
1lb Dry coconut or coconut milk (optional)
2 Green plantains
1 Small dasheen
1 Small yam
4 Small eddoes
1lb CariGold All purpose flour
1lb Green or dried pigeon peas (lentils, red beans as options)
12 cups Water
1 tbsp Margarine
2 tbsp Vegetable oil
Seasoning (onions and garlic – chopped, thyme, hot /black pepper & salt)
Method/Directions:
Sauté meat and peas in oil with garlic and onions and add water, (if using dried pigeon peas – soak overnight), cover and cook over medium heat for about 1 hour, until meat and peas are half tender. Add coconut milk, and other peeled root vegetables and dumplings (with or without coconut), along with seasonings. Stir soup and allow to simmer for 1 hour. Serve hot.
Make 4 to 6 servings
Sauté meat and peas in oil with garlic and onions and add water, (if using dried pigeon peas – soak overnight), cover and cook over medium heat for about 1 hour, until meat and peas are half tender. Add coconut milk, and other peeled root vegetables and dumplings (with or without coconut), along with seasonings. Stir soup and allow to simmer for 1 hour. Serve hot.
Make 4 to 6 servings
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