Peel and cut the turnips in into chunks . There should be about 2 to 3 cups of turnip.

Over medium-high heat, add 4 cups of boiled water to the ground rice and stock cubes.

Stir non-stop for 5 minutes so the rice will not clump.

Add the tomato paste, chili, pepper, and another 4 cups of boiled water.

Continue to stir for another 5 minutes.

Add the turnip, and let simmer uncovered over medium to medium-low heat for 45 minutes, stirring once in a while.

Add the lemon juice, then drop in the kubba or kubbi one by one, making sure not to overlap.

Do not stir at this point and let simmer covered this time for another 15 minutes, until the kubba float.

Stir in the chard, and coriander, simmer an additional 5 minutes.

Serve the soup hot off the stove, perfect for a cold winter day.