How to make it

  • half the yams and gourds. brush with olive oil and place face down on parchment paper on a cookie sheet, pricking the skin with a fork.
  • bake for about 30 minutes at 400 degrees.
  • in a big stock pot, toss in all your veggies and stock and bring to a simmer.
  • brown your protein/meat in a skillet and add to the veggies & stock.
  • once your yams and gourds are cooked and cooled enough to handle, peel the skins off and cut into chunks. add to the stock pot and simmer until tender and stock is thickened. toss in fresh herbs for the last 10 minutes of cooking.

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