Ingredients:
|
Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
|
1 |
cup |
dry kidney beans |
|
|
5 |
cups |
water |
|
|
2 |
|
carrots |
|
|
2 |
|
vegetable broth cubes |
|
|
2 |
cups |
water |
mix with one pack coconut powder |
|
1 |
small |
scotch bonnet pepper |
|
|
1 |
Tbsp. |
Italian seasoning |
|
|
few |
|
pimento, allspice berries |
|
|
1 |
|
onion |
chopped |
|
3 |
cloves |
garlic |
crushed |
|
½ |
can |
tomatoes |
crushed |
|
1/2 |
tsp. |
thyme |
|
|
½ |
tsp. |
black pepper |
|
|
1 |
tsp. |
salt |
|
|
2 |
cups |
celery and carrots |
finely chopped |
|
1 |
cup |
breadfruit flour |
|
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|||
|
|
|||
|
|
|
||
|
|
|
||
|
|
|||
|
|
|||
|
|
|
Recipe Instructions:
- Cook beans in water until tender.
- Add all other ingredients except flour.
- Cook 45 minutes over medium heat.
- Mix breadfruit flour with water and salt and pepper to taste.
- Keep adding small amounts of water while kneading until it sticks together.
- Roll and drop into soup and cook an additional 10 minutes.