'5 cups of water'
'4 to 5 spoons of fresh parsley, chopped'
'3 cups of chopped onions'
'1 diced bell pepper'
'3 spoons of olive oil'
'4 cups of deseeded and chopped tomatoes'
'1 tablespoon of ground cumin'
'3 tablespoons of salt'
'1/2 teaspoon of black pepper'
'3 tablespoons of butter or margarine'
'3 tablespoons of all-purpose flour'
'2 cups of warm milk'
'2 cups of cooked and diced sweet potatoes'
'5 cups of water'
'4 to 5 spoons of fresh parsley, chopped'
'3 cups of chopped onions'
'1 diced bell pepper'
'3 spoons of olive oil'
'4 cups of deseeded and chopped tomatoes'
'1 tablespoon of ground cumin'
'3 tablespoons of salt'
'1/2 teaspoon of black pepper'
'3 tablespoons of butter or margarine'
'3 tablespoons of all-purpose flour'
'2 cups of warm milk'
'2 cups of cooked and diced sweet potatoes'
Place the water in a pot with parsley and bring to a boil
Reduce heat and let it simmer for half an hour. Reserve
Fry the onions and bell peppers in olive oil
Mix in the tomatoes, ground cumin, salt, and black pepper
In another pot, melt butter and mix in flour
Add warm milk gradually, stirring well to thicken
Combine this sauce with the onion, tomato, and bell pepper mixture
Add sweet potatoes and the liquid from the parsley, then serve
Serves 8.
