• 2 medium sized sweet potatoes, chopped in cubes
• 3 small eddoes, chopped in cubes
• 1 lb fish of choice, seasoned (overnight preferably)
• 4 pimento peppers, minced
• 2 onions, chopped
• 4 garlic cloves, chopped finely
• 1 scotch bonnet pepper
• chives, finely chopped
• 4 big leaf thyme (poor man pork)
• 1/4 teaspoon cayenne pepper
• 1 tablespoon oil
• 5 okra, washed and chopped (can be left whole as well)
• 1 large carrot, chopped
• salt to taste
• 1 tablespoon green seasoning plus more for added flavour
• add water as needed
• 1 teaspoon dried parsley
• 6 tablespoons flour
• 3 tablespoons corn meal/flour
• 1/4 water for dumpling
• 1 teaspoon sugar, for added flavour in dumplings

Instructions

• to a skillet on medium low heat, add oil, green seasoning, pimento pepper, onions and garlic. mix together, allow to sautee for about a couple of minutes
• next add in okra and carrot. mix well. next add in 2 cups of water and bring to a boil. add in provision of choice and allow to boil. while that is happening, move on to making the dumplings (optional).
• in a large bowl, add sugar and water and mix. next add in the corn meal and then the flour. mix into a stiff dough.
• once provision is boiling, add in the dumplings, salt, cayenne pepper and add water as needed. allow to cook.
• next add in the fish and the scotch bonnet and allow to cook for another 10 minutes. be sure to keep a close eye on your broth.
• once finished, remove from heat and serve hot

N.B –

• Dumplings are optional

• any ground provisions can be added

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