Ingredients:
One onion; modicum of mushrooms; one red pepper; a few cloves of garlic;
green chillies; carrots; okra; tinned tomatoes; tin of tuna.
Electric cooker: number 5 for five minutes; number 4 for ten minutes; number 3 for five minutes;
number 2 for the last ten minutes.
Method:
Use a large pot and line with vegetable oil. Clean the carrots; strip &
slice into small pieces; cut the onion into small pieces; cut the red
pepper and also cut into small squares; half the mushrooms. Add all to
the heated pot; open up the cloves of garlic and cut into small cuts; cut
the chillies and okra into small cuts and add to the pot. Mix with a wooden spoon. Open
up the tin of tomatoes and the tuna - add to the pot. Mix with spoon and cook.
For electric cookers - cook for ten minutes at level 5. Gradually reduce the heat to level
4 for five minutes; then finally level 3 for five minutes : ready.
Add some cold water to the vegetable hot pot as this will purify the food and make
it much more delicious. Simmer for a further two/three minutes.
For Vegetarians just omit the tuna. The tuna binds the dish together to give it a tangy taste.
Carrots are rich in beta-carotene which are good for the eyes.
This dish is even more delicious when cold (without the pasta) .. just mow into it like a
Siberian Tiger!
Select a modicum of pasta and cook until soft. Once soft use a colander to drain
the pasta. Grate cheddar cheese on top. Serve the hotpot once cooked.
Enjoy! 30 minutes