Ingredients

• 64 Oz. water
• 1 Lb. shank
• 4 Oz. pickled meat (Smoked or dried fish)
• 2 Stems celery
• 5 Grains pimento
• 1 Fresh whole pepper
• 2 Medium cassavas cut into bite
• 1 Small whole union
• 1 Can of coconut milk
• 3 cubes bouillon cubes

Directions

1. Boil the shank for 10 minutes, and remove all foam from the water.
2. Add the unsalted pickled meat and all remaining ingredients Except the coconut milk and the bouillon cubes.
3. Bring to a boil until the cassava, pickled meat and shank are tender.
4. Finally add the bouillon cubes, the coconut milk and boil for 5 - 10 minutes.

Recommended cookbook: Eat Caribbean