Ingredients
1 lb salted pigtail or oxtail (chopped) - you can usually find this at any Latin/international supermarket
1 lb stewing Beef, cut into 1.5 inch pieces
1/2 lb dried split Peas
4 potatoes, cut into medium cubes
6 yams, cut into medium cubes
2 large chopped yellow onions
2 stalks of celery, chopped
2 sprigs of thyme
3 tablespoons brown/raw sugar
1/4 cup of canola/vegetable oil
3 cups coconut milk
peeled green bananas cut into 1.5 inch circles
10 whole small ochroes with stem caps removed
1 whole habanero pepper
quarter cup minced bandania or cilantro
quarter cup minced garlic
8 cups of water
1 cube Beef bouillon
salt to taste
cracked black pepper to taste
Preparation
Boil the pigtail/oxtail for about 10 minutes to reduce the salt content. Drain and set aside. In a large pot, heat oil and brown sugar together on medium heat until the sugar turns golden and bubbly. Add Beef cubes and pigtail/oxtail and turn until all pieces are covered with the sugar. Add water and bring to a boil. Cook covered for 30 minutes. Add split Peas, chopped Onion, celery, garlic, cilantro, thyme, coconut milk, salt and black pepper, bouillon cube and continue to cook until split Peas are soft(about 30 minutes) Add all root vegetables, ochroes and the the whole hot pepper. Add more water if needed to cover all ingredients. Cook for another 30 mins. Serve hot and enjoy!!!
