Choclo (soak 1/2 of a package in water over night)
cook for 90 minutes in the instant pot (cover with about 3x water)
boil 1.7 l spring water to skin 2 tomatoes and precook yucca
put frozen yucca in smaller pot and cook separately for about 12-15 minutes
put 2-3 TBSP olive oil in large soup pot (8 liter)
(don’t turn gas on yet)
add
1 onion cut into large pieces
2 skinned/seeded tomatoes (quartered)
3 carrots (medium) or 2 large
2-3 green onions (cut in half, keep green end for later, cut white end into larger pieces – not too finely)
3 garlic, roughly cut
1 garlic, finely cut (keep for later)
1 teaspoon salt
1 teaspoon adobo
1 teaspoon oregano
before turning on the gas
clean already for later
2 Dasheen (put into water to avoid oxidation)
2 Malanga
1-2 sweet potatoes
turn on gas and fry, moving everything for a few minutes
then add
1 cup of frozen corn kernels
choclo (1/2 pack precooked)
Malanga, Dasheen, sweet potatoes
sieve the pre-cooked yucca and put water into big pot
then add about one additional liter boiling spring water
cover pot
put timer to 10 minutes to start boiling
put yucca in cold water, previously used for the Malanga
when cold enough, cut and take out root fiber from the middle
add to the pot already
cut 1/2 pumpkin, take seeds out, and cut some parts of the skin
after the 10 minutes
add pumpkin and more water
cook 10 minutes
peel and cut 1 Batata (slightly red skin, a little sweet), put in water to avoid oxidation
peel and cut 2 medium potatoes
add Batata and potatoes
2 teaspoon salt
1 teaspoon oregano
1 teaspoon Guascas
cook 20 minutes
add one garlic, cut into finer slices
add fideos soup (one package for the very large pot)
add 2 Teaspoons adobo
add 2 Teaspoons salt
cook 10 minutes
try potatoes (also sweet potatoes) if they are soft
perhaps cook 5 more minutes, switch off
clear 1/2 bunch of cilantro, cut stems at about halfway, and discard
chop upper part with stems and leaves finely with a knife
cut green part of green onion
only add cilantro and green onion, when switching off the gas