TWO HERB AND CUMIN SUCCOTASH.

SERVES 2 INGREDIENTS. 2 Medium size cups of boiled succotash 1 Medium sized onion, chopped. 2 Medium sized tomatoes, chopped. 1 bunch of coriander, chopped 1 Sprig of fresh Rosemary 1 Table spoon of oregano 1 Table spoon of cumin powder. 1 Teaspoon of curry powder Salt Cooking oil 1 bay leaf METHOD. 1: In a sufuria, add some cooking oil and the chopped onions, coriander stems and saute. Once they are nice and translucent, add the curry powder and leave to cook till the onions are golden brown. Please note that you should be stirring occasionally once you add the curry powder to prevent burning 2: Next, add the chopped tomatoes, oregano, cumin powder, Rosemary and one Bay leaf. 3:Turn the heat to low to allow the tomatoes to become mushy and produce a nice thick paste and alos give the spices time to cook 4: Add the pre-boiled succotash and cover still on  the low heat to allow it to absorb the rich flavor from the sauce. 5:Add the water or stock to the same level of the succotash. Please don't flood your food with liquid as this interferes with the flavor composition of the food and at times overcooks the food. Turn the Heat back to medium high 6:Once its started boiling, add the coriander leaves and leave to fragnaise. 7: Once a thick soup is formed, turn off the heat.,plate attractively. 8: Garnish with a ripe avocado and serve hot BY ROGZYS_KITCHEN