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Bonaire
PHILLIPMENTOR.COM presents
a taste of the caribbean cuisine...
Find everything relating to the caribbean right here.
Cuban tasajo
8 ounces tasajo (cured dry beef), cut into cubes and soaked
overnight
8 ounces pork stew meat cut into cubes
1 ear fresh corn
1
green plantain
8 ounces cassava
8 ounces malanga (a root similar to
potato)
8 ounces sweet yam
1/2 cup crushed tomatoes
8 cups chicken
stock
8 cups pork bone stock
2 bay leaves
Pinch cumin
8 ounces
pumpkin
1 yellow plantain
Pinch white pepper
Salt, to taste
1 Drain and rinse the tasajo. Place into a large pot, cover with fresh water and cook until almost tender.
2 Add the pork cubes and cook until both meats are completely tender. Drain
the meat, reserving 8 cups of the cooking liquid.
3 In a tall stockpot, add all the vegetables, except for the pumpkin and the yellow plantain, all the meat stocks, bay leaves and cumin.
4 Cook for approximately 30 minutes and add the pumpkin and yellow plantain.
5 Cook for 15 more minutes. Allow to rest for a few minutes. Add salt and white
pepper to taste.