Recipe: Pepperpot soup

1 lb. stew beef, cut up
8 oz. pig's tail
1/2 c. sliced carrots
1/2 c. sliced choche
1/2 c. sliced onion
1 1/2 c. sliced coco (Eddo)
sprig of thyme
6 pimento seed
6 c. water
2 c. packed calaloo leaves
1 hot pepper (whole)
2 c. coconut milk
salt and pepper as desired
dumplings

Place beef, pig tails, carrots, choche, onion, coco,
thyme and pimento seed in a thick bottomed pan with 6 cups of
water. Cover and bring to a boil over high heat, then simmer
for 2 hours. Add calaloo, hot pepper and coconut milk and
simmer for 1 hour more. Discard hot pepper. Remove calaloo,
chop in blender and return to pan. Add small dumplings. Cook
for a further 30 to 40 minutes, stirring occasionally.
To prepare dumplings, sift 1 cup flour and 1/2 teaspoon
salt. Add sufficient water to form a firm dough. Roll the
dough into sausage shapes and drop into soup.