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20
taurants, being a homely concoction,
but
~ithall
a savory one.
2 lbs. fresh pork
1 lb. bones, preferably the spine of
the pork
1 lb. yuca
2 ears of corn
1 lb. malang'a
1 lb. yam
2 g'reen plantains
2 half ripe plantains
2 ripe plantains
1 lb. sweet potatoes
2 chayotes
1 lb. pumplcin or yellow squash
3 or 4 tomatoes
1 green pepper
2 onions
1 or 2 kernels g'arlic
juice of 2 or 3 g'reen limes.
A very large pot is needed for this
dish. Put in the meat and the bones and
about 5 qts of water; let boil and skim,
then put in the vegetables cut in pieces,
in the following' order: yuca, malang'a,
yam and corn, as they take long'er to
cook; half an hour later put in sweet
potatoes and pumpkin (or squash). The
g'reen and half ripe plantains should be
peeled and put in the general pot, but