[table]
| INGREDIENTS | QUANTITIES | |||||||
|---|---|---|---|---|---|---|---|---|
| METHOD | ||||||||
| Flour | 3 tablespoon | |||||||
| Carrots (diced) | 2 cups | |||||||
| Vegetable oil/margarine | 3 tablespoons | |||||||
| Peas | 2 cups | |||||||
| Tatashe (chopped) | 2 cups | |||||||
| Onions (chopped) | 2 medium bulbs | |||||||
| Stock (chicken or beef) | 4 cups | |||||||
| Seasoning cube | 2 | |||||||
[/table]
* Heat the oil or margarine in a sauce pan, add the flour to make a paste (roux) fry for 2 minutes.
* Add the onions and warm stock, mix vigorously to obtain a smooth consistency.
* Add the peas, carrots, seasoning cubes and stir properly. Allow to simmer covered for 5 minutes.
* Serve with sweet potatoes and chicken.