Heat the olive oil over medium heat. Add the garlic, orégano, and split peas. Cook and stir for a few seconds.
2. Simmering
Add 1 qt [1lt] of vegetable broth plus 1 qt [1lt] of water. Cover and lower temperature. Simmer until the split peas are very soft. Add more water to maintain the same level and stir when it becomes necessary.
3. Cooking roots
When the split peas are cooked through, add the dry mushrooms, cassava, malanga, plantain, pumpkin, yam, and corn. Simmer covered over medium heat until all the vegetables and roots are cooked through.
4. Seasoning
Chop the cilantro and parsley and add to the pot.Season with salt and pepper to taste.
5. Serving
Remove from the heat and serve.Find serving suggestions above the recipe.