2 tablespoons extra light virgin olive oil
1 medium Spanish onion, chopped
2 or 3 stalks celery with leaves, chopped
1 or 2 whole chickens, washed, skinned, and cut up
2 to 3 teaspoons oregano
2 to 3 teaspoons garlic salt
2 to 3 teaspoons herb garlic seasoning
1 1/2 quarts water
2 or 3 chicken bouillon cubes
3 or 4 ears of field or yellow corn, cut in half or thirds.
3 to 5 cilantro leaves
Couple chunks of otoe or malanga, peeled and washed
Nice size piece of zapallo or calabasa, peeled and washed
Nice size piece of ñame, peeled and washed
Couple chunks of yuca, peeled and washed