(For all ingredients, please use organic versions if available) Cocoyams 4 tomatoes Fried tofu, sliced ½ onion Carrots Green beans Chick peas Ginger Scotch pepper Vegetarian seasoning cube Salt Red palm oil Water
Directions
Directions (to make the porridged cocoyams): 1. Peeling cocoyams with a knife and wash them 2. Put them in the pot 3. Add about that quantity of water 4. Add almost a teaspoon of salt 5. Turn on the fire and cover 6. Chop tomatoes 7. Add chopped tomatoes to cocoyams so that they boil together 8. Stir a little just to disperse the tomatoes in the pot 9. Grind ginger and scotch pepper (cut them into small pieces to facilitate grinding on a traditional stone, a traditional grinder) 10. Add this to the cocoyams as well and stir 11. Cook for about 15–20 minutes 12. Add a little bit more water 13. Just stir to make sure that everything is properly mixed 14. Check what cocoyams are properly cooked 15. Add in onion 16. Add in vegetarian seasoning cube 17. Add palm oil 18. Stir it 19. Check the seasoning of our porridged cocoyams. And if the seasoning is all right, then extinguish the fire
Directions (to make mixed vegetables): 1. Put all the vegetables into the pot 2. Steam them for about 5 minutes (so that they should still retain a certain degree of rawness) 3. Add a little bit of water (not to much) 4. Add a pinch salt 5. After the water is completely dry in the pot add slices of tofu to them 6. Mix together 7. After mixed vegetables and semi-fried tofu are ready then extinguish fire and cover them 8. Ready to be served with the porridged cocoyams
Directions (serving): 1. Put the porridged cocoyams in the plate 2. Add mixed vegetables and tofu to the porridge
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