8 medium-sized fish(capaz), marinated with salt and pepper4 green bananas and cut in half lengthwise4 peeled and cut arracachas like the bananas(same cut)2 pounds of yuca, peeled and sliced lengthwise1 1 / 2 pound of chopped ahuyama with shell2 pounds of peeled potatoes2 stalks of green onions1 sprig of cilantro12 cups of water2 cups of hogao2 tablespoons of cilantro and finely chopped green onionSalt, pepper and cumin to taste
Place in a clay pot the water, the scallions, the bunch of cilantro, salt, pepper and cumin, you add the bananas and cook over medium heat for about 15 minutes.
Add the potatoes, the yuca, and the ahuyama and the arracachas and continue cooking and leave for about 15 minutes, stirring occasionally.
Finally add the fish and cook for about 5 minutes.
The fish should be removed carefully so as not to disrupt it, and serve with the remaining ingredients, preferably in a cup of mud soup, bathes over the drowned.
The broth is served separately with cilantro and chopped onion.
This dish can be served with white rice and a green salad.