|Mongo Soup with the green leafy vegetable called Lupo|
1 cup mongo
2 cloves garlic crushed
1 onion, quartered
2 ripe tomatoes, quartered
dried fish (or dried shrimp)
250 gms squash, cubed
2 eggplants, sliced in half lengthwise and quartered
6 cups lupo
Boil Mongo in enough water until tender. Mash. Set aside
In another soup pot, saute garlic, onion and then tomatoes.
Add water and the mashed mongo.
Add dried fish. Bring to boil.
Add salt to taste. Add quash and eggplant. Let cook.
Adjust taste with fish sauce, if preferred.
While boiling, add the lupo and cover pot with lid.
Remove from fire.
Serve hot with rice and fried dreied fish on the side.