Categories: Beef, Pulses and 
      Yield: 1 servings 
  
      2 lb Salt Beef 
      2 lb Mixed Produce -- * see note 
    1/2 lb Pumpkin 
     12    Ochroes 
      6    Green Bananas 
      2 lg Potatoes 
    1/2 lb Red Beans -- or split peas 
      1 sm Onion -- per person 
      2    Carrots 
           -Seasonings----- 
           Garlic 
           Scotch Bonnet 
           Green Onions 
           Thyme -- etc. 
  
  * yam, tannia, cassava, dasheen etc. 
   
  1. Put the salt beef to soak overnight. 2. Cut into small pieces and cover 
  with water (2 pints). 3. Bring to the boil and simmer gently for 1 1/2 
  hours with beans or peas. 4. Add peeled and cut up produce. 5. Add the 
  onions (quartered), pumpkin (cut up), chopped seasonings and ochroes. 6. 
  Cook until vegetables are tender. 
   
  Tip #1:  You can add any type of meat to "beef" up this basically meatless 
  dish e.g. chicken, beef, pork etc.  The only requirement is that the pieces 
  remain large otherwise they will disappear in the soup. Tip #2: You can 
  make some flour dumplings and plunk them in the soup about 1/2 hour before 
  you are ready. Tip #3: This soup gets very thick very fast! A little water 
  and butter will thin it out. 
   
  Reprinted (without permission) from Naparima High School Girls Recipe Book 
  (with some modifications). 
   
  Recipe By     : Nicole Farmer