Prepared by: Ingrid George
Total: 1 hour 10 mins
Prep: 20 mins
Cook: 47 mins
Ingredients:
1 medium onion chopped
3 cloves garlic finely minced
10 ochroes
1 lb pumpkin - cut into cubes
1 teaspoon black pepper
1/2 teaspoon ground clove
2 teaspoon fresh oregano
1 tb vegetable oil
1 box coconut milk
15 young dasheen leaves, skinned stems, deveined leaves and diced.
Prep:
In a large heavy pan heat oil and add onion, garlic and fresh herbs, saute.
Add ochroes, pumpkin and diced dasheen bush 2 mins.
Add coconut milk bring to boil, reduce heat and simmer covered for 45 mins.
Stir until smooth, add salt and black pepper to taste.
When Finished: pour into bowl and garnish with fresh coriander leaves and serve.
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