Ingredients Edit

Directions Edit

  1. Cut all the meat and fowl into pieces or cubes.
  2. Put into a large pot, cover with cold water and salt to taste.
  3. Bring to a boil and cook until tender when tested with a fork; then add the sugar, cloves, peppers, casareep and continue cooking for 4 hours or until the meat falls off the bone.
  4. When done the meat is in shreds.
  5. The pepper bag may be removed when the stew is hot enough.
  6. Note that this dish will keep practically indefinitely if brought to the boil daily.
  7. Do not remove the fats from the meats as this helps as a preservative.
  8. It may also be frozen and reheated.
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