SANCOCHO FROM TRINIDAD WITH DUMPLINGS

4 oz diced salt pork
1/2 lb cubed corned beef
2 lbs lean boneless beef, cubed
2 chopped onions
3 quarts beef stock
1 cup dry yellow split peas
1/2 lb each yam, dasheen and cassava, peeled and sliced
1/2 lb sweet potatoes, peeled and sliced
1/2 lb potatoes peeled and sliced
1 whole fresh, very hot red pepper, intact, with stem on
2 green plaintains, peeled and sliced
Salt and pepper to taste
Corn Meal Dumplings (Recipe follows)

In a heavy, covered pot, sauté the salt pork, corned beef, fresh beef and onions. They should not be heavily browned. Add the stock, split peas, cover and simmer for 1 hour. Add the yam, dasheen, cassava, sweet potatoes, potatoes, green plaintains and the hot pepper. Cover and simmer for 15 minutes. Season to taste. Add the dumplings and cook partially covered for 20 minutes longer. Serves at least 8.

CORN MEAL DUMPLINGS

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1 tsp double acting baking powder
1 tsp salt
pinch of nutmeg
3 tb unsalted butter

Sift the cornmeal, flour, baking powder, salt and nutmeg into a large bowl. Rub in the butter with the fingertips and add 3 tb cold water. Form a soft dough. Divide the dough into 12 equal portions, form gently into balls and drop, one at a time into the soup. Continue cooking as previously described.