4 med. carrots
2 christophine (yuca)
2 sweet peppers (red or green)
2 c. string beans, sliced in 4
1 onion, sliced
1/2 purple cabbage
3 stalks kale
1 head broccoli

Peel all vegetables that need peeling. Cut carrots into finger length sticks, cut christophine into finger length pieces to match carrots. Cut sweet peppers as close in size as carrots. String beans are to be cut in thin strip finger lengths. Onions and cabbage sliced. Kale and broccoli hand shredded. Set everything separately in bowls to the side.

In a large pot on medium heat, add 1 tablespoon oil, let heat, then add crushed garlic to burn, then add carrots and stir. Add salt, black pepper, dash of sugar, stir. Add string beans, yuca, cabbage and stir. Salt, pepper, sugar are to be added here which will heighten the taste of the water vegetables. Cover for a few seconds, then add sweet peppers, and stir. Cover and simmer for about 3 minutes. Immediately serve with white rice.