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1 Green Pepper
½ cup Onion, Red Sliced
2 Garlic Cloves, Minced
3 tablespoon Oil
1 Potato, Cut Into Cubes
1 Yam, Peeled & Chopped
2 cup Cherry Tomatoes
1 cup Vegetable Broth
1 cup Peas, Thawed
1 pinch Cayenne
In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes.
Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.
½ cup Onion, Red Sliced
2 Garlic Cloves, Minced
3 tablespoon Oil
1 Potato, Cut Into Cubes
1 Yam, Peeled & Chopped
2 cup Cherry Tomatoes
1 cup Vegetable Broth
1 cup Peas, Thawed
1 pinch Cayenne
In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes. Cover, reduce the heat to low & simmer for 5 minutes.
Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes. Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.