A Classic Guyanese Soup

Ingredients

1. 1pack Maggie Chicken soup.
2. Coconut milk, 1coconut to 2pints water.
3. Chicken cut to suit you: boil for a few minutes , remove skin and fat. Fry lightly. Same with beef or any other meat.
4. Provisions peeled ,cut, and soaked for at least half hour. You should do this first.
5. Seasoning chipped and fried lightly. Pepper whole.
6. Garlic, three fegs, chipped or grated.
7. Onion, if the soup will be eaten in one day, before 6 pm. Fry onions light brown.
8. If the soup will be refrigerated or reheated at 6 pm to use next day, skip onions.
9. Salt to taste, or ajinomoto.
10. Leafy greens you like, ( not a lot)chipped and lightly sautéed.
Whole hot peppers

Pour coconut milk in pot and put on fire or stove.
Add provisions after coconut milk is warm.
After a minute or two, add meat, salt, seasoning.
After it bubbles, add Maggie Chicken soup ( or whatever soup seasoning you have in a small packet.)
Add whole peppers
Just about when you test the provisions for softness, add greens and onions and seasonings.

: simple Dumplings use flour, baking powder, and a pinch of salt, with warm water. Procedure: put about 1pound flour in a bowl, add a tablespoon baking soda, mix up well, then add warm water by bits until mixture is not hard but fluid enough to ooze out of the tbsp into the soup. Put Dumplings in after everything else.