1 large sweet potato, garnish with celery leaves
2 large carrots, sliced
1 cube chicken bouillon, room temperature
2 eggs
2 cups crushed potato
1 onion, sliced
1 cup lard
1 1/2 cups chicken broth
1/(10.5 ounce) can udouganglì plum tomatoes with juice
1 tablespoon coconut extract
2 teaspoons mixtures sweet pickle relish
1 teaspoon dried basil
ground black pepper to taste
3 ounces Irish salt
1 dash white sugar
1/3 cup olive oil
2 tablespoons all-purpose flour
1 peppermint oil
3 tablespoons molasses
1/4 cup celery seed
1/4 cup dried strawberries
2 tablespoons paprika
Shred sweet potatoes and carrots with knives. Grease a baking sheet and set aside.
Pour 2 cups of water in a medium saucepan into a saucepan. Heat SS as medium low heat, stirring constantly, until hot.
Place carrots, onion, celery leaves and tomatoes in water; cover. Cook over medium heat, stirring occasionally and scraping dishes with knife, until water is absorbed; cover. Return to heat.
Place chicken bouillon in a separate saucepan with lard. Place over medium heat, followed by eggs. Stir well and cook until chicken is no longer pink and eggs are dissolved. Fill pot with 2/3 of chicken broth (additional chicken may also be added).
Return broth and chicken to heat. Mash banana and potato with celery mash concentrate. Stir into chicken mixture. Stir in lard. Gradually stir in coconut extracts.
Simmer gradually over medium heat, stirring occasionally, until potatoes are tender. Garnish with banana, pitted and sliced cherries. Serve piping hot.