Makande with Fresh Corn Kernels

Ingredients

2 cups fresh yellow unsweetened corn kernels 

1 1/2 cups cooked pinto beans

1 cup fresh pumpkin

1 tablespoon olive oil

1 medium carrot

Salt to taste

Black paper to taste

1 veggie bouillon

1 coconut milk cup

Water enough to cook 

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Direction

1. Add beans, corn and water in heavy pot. Cook until the corn is full cooked. 

2. Add the rest of the ingredients and cook for 20 more minutes. 

Serve warm