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Ingredientes
- 1 large onion
- 3 garlic cloves
- 1 celery stalk
- 1 cup corn kernels
- 1/4 cup diced carrot
- 1/4 cup diced red pepper
- 1/4 cup diced green pepper
- 1/3 cup yellow split peas
- Scotch bonnet pepper (optional)
- 4 tbsp salted butter
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs parsley
- 1 sprig thyme
- 3 cups water (for base)
- 1 1/2 cups coconut milk
- 4 cups water (for use after pureeing base)
- 1 tsp salt or 1 small bouillon cube
- 1 tsp black pepper
- 2 green plantains
- 1/4 cup diced carrots
- Corn kernels
- 6-8 ears of corn
View Full Recipe at The Inner Gourmet
