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Share Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 6 Country: Trinidad and Tobago INGREDIENTS: 250  grams stewing beef or pork     1  medium fully ripe breadfruit     500  grams coco or dasheen     2-3  Tbsps. GRACE VEGETABLE OIL     3  litres water     1  cup carrots     1  medium green ripe papaya     1  cup green sweet pepper     1  cup tomatoes     1  bay leaf     1/4  tsp. salt     1/4  tsp. black pepper     2  tsps. GRACE FISH AND MEAT SAUCE     1  tsp. GRACE HOT PEPPER SAUCE     1  large onion METHOD / DIRECTIONS: 1. Cut beef or pork in small cubes. Peel and cube breadfruit, coco or dasheen, carrots and green papaya. Chop sweet pepper and onion. 2. In a skillet, brown beef or pork pieces thoroughly on all sides in the cooking oil, turning often with a slotted spoon or spatula. 3. Turn meat and its oil into a large heavy pot with cover, add all ingredients except salt, black pepper, Grace Fish and Meat Sauce, and Hot Pepper Sauce. 4. Bring to a quick boil, reduce heat, cover pot and simmer over low heat until vegetables and meat are tender, stirring occasionally. 5. Towards end of cooking, seasoning to taste with suggested seasonings. Allow to simmer for 15 minutes. 6. Serve soup while very hot, either as is, or passing through your electric blender and correct seasoning. RECIPE NOTES: Toast bammy wafers, nicely buttered, go beautifully with this hearty pottage.

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