Ingredients:
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Amount (1, .50 , 8) |
Unit (cup, Tbsp, g, ml) |
Item (egg, chaya leaves, sugar) |
Preparation (crushed, diced, whole) |
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1 to 2 |
tbsp | cooking oil | |
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1 |
whole | garlic | crushed |
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1 |
bulb | onion | |
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1 |
cup | pure coconut milk | |
|
8-10 |
winged or string beans | quartered | |
|
½ |
cup | pigeon or congo beans | |
|
1 |
cup | yellow sweet potatoe | |
|
5 |
piece | fish, preferably tilapia | |
|
1 |
small piece | ginger | |
|
3 |
pieces | bell pepper, green & red | quartered |
|
3 |
tomatoes | quartered | |
|
1 |
tsp | black pepper and salt | |
|
1/3 |
cup | coconut milk reserve | |
|
½ |
cup | moringa leaves | |
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Recipe Instructions:
- Sauté garlic in oil until brown.
- Add onion
- Transfer to unglazed cooking pot.
- Add I cup pure coconut milk, winged beans, pigeon or Congo peas, yellow sweet potato, fish, and ginger.
- Boil until half done.
- Add bell peppers and tomatoes.
- Season with salt and crushed pepper.
- Add rest of the coconut milk and moringa and boil for 5 minutes before serving.