- 2 onions
- 2 tbsp vegetable oil
- 2 plantains
- cooking spoon
- cutting board
- large pot
Dice the onions. Sauté in vegetable oil until translucent. Add diced plantains and sauté briefly.
Deglaze with chicken stock, then simmer briefly and purée.
- 3 carrots
- 500 g sweet potatoes
Peel the carrots and sweet potatoes. Slice carrots and dice sweet potatoes.
Add the chicken breast (pre-cooked and cut into pieces), sweet potatoes, and carrots to the pot and simmer until they are soft.
- 1 avocado
- 800 g red beans (canned)
- 600 ml coconut milk
Dice the avocado. Drain and rinse red beans. Add avocado to the pot, together with the red beans and the coconut milk.
- ½ chili pepper
- 30 g ginger
Chop the chili pepper and ginger, and add to taste. Season with salt.
Slice scallions and add for garnish.