Dumboy and Pepper Soup
Ingredients
- Cassava tubers, peeled and cut into chunks
- 3 lb goat, chicken, or beef, cut into bite-size pieces
- 1 large onion, neatly chopped
- 3 bay leaves
- 2 habanero peppers, neatly chopped
- 3 tablespoons salt, or to taste
- 3 beef bouillon cubes, crushed
- 3 lb raw shrimp
- 4 whole okra pods, finely chopped
Instructions
1. Rinse the cassava chunks, then boil in a saucepan of water for 20 minutes. Drain and cool.
2. If desired, slice the boiled cassava into smaller chunks.
3. Mash the cassava in a mortar until it begins to form a sticky dough. Occasionally, you can moisten the pestle with a little water if necessary.
4. When the desired consistency is reached, mould the dough into nicely shaped balls, and set them aside.
5. Combine the meat, onions, bay leaves, and habanero pepper in a large dutch oven. Add a reasonable amount of water and season with a generous pinch of salt and crushed bouillon cubes.
6. Cover the pot and boil for about 30 minutes until the meat becomes tender.
7. Add the shrimp and okra to the soup. Stir and simmer for another 10 minutes over medium heat.
8. Serve the soup with the prepared dumboy.
