• 1 medium chopped onion
• 1½ teaspoons onion powder
• 1 medium diced green pepper
• 2 chicken bouillon cubes
• 1 medium diced tomato
• 3 diced carrots
• 1 teaspoon parsley
• 3 stalks of diced celery
• ½ teaspoon oregano
• 1 teaspoon Maggi
• 2 tablespoons tomato paste
• Salt, pepper, hot pepper or Tobasco to taste
• oil to fry
• 1 medium diced potato
• 5 cups water
• 2 lb.. mula or red snapper
• 1 cup vermicelli (optional)

• 4 cups coconut milk
• 2 lb.. fish
• Salt, pepper and nutmeg
• 1 lb. cubed salted beef
• 1 chopped large onion
• 1 chopped green pepper
• 1 diced celery stalk
• Margarine or oil
• ½ cup tomatoes and some tomato paste
• Piccalilli and hot pepper to taste
• ½ cup yellow cornmeal
• 4 tablespoons flour

Grate 4 cups fresh coconut, add 4 cups warm water and let stand 30 minutes. Strain well and discard coconut.
Soak the salted beef in water for a couple of hours, then boil it in 4-cups of fresh water until tender.

Season the fish with salt, pepper and nutmeg. Sauté fish in margarine. Add vegetables and seasonings and cook until fish flakes with a fork. Cut fish into pieces.

Blend the coconut milk, fish, salted beef, and beef stock: boil for 5 minutes. Mix a little water with the flour and cornmeal to form a paste and add it slowly to the soup to thicken it. Serve with funchi. (see Accompaniments). Serves 6-8

• ½ lb. cubed salted beef
• ± 1 lb. Cleaned fish - red snapper or mula - do not wash fish with lemon
• ± 40 small okras or 4 cups okra sliced in thin rounds
• 6 cups water
• A few springs of "yerba di hole" or fresh basil
• Hot pepper or Tobasco to taste

Cook the meat with 6 cups water using some of the salted water reserved from above. Bring to a rolling boil, reduce heat and simmer until meat is tender, about 45 minutes.

Add the fish and cook until fish flakes easily. Remove meat and debone, then chunk the fish into bite size pieces.

To the broth add the okra, basil or "yerba di hole" and hot pepper. Simmer until okra is tender. With a wire whisk or a "lele" stick, reduce the okra to tiny pieces and simmer until it thickens.

Return beef and fish. Adjust seasonings. Serves 6. Serve with funchi. (See Accompaniments).

• 1 lb. salted cod fish
• 2 tablespoons salad oil
• 2 tablespoons olive oil
• ½ cup chopped onion
• ¼ cup chopped green pepper
• 1 tablespoon chopped parsley
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 medium tomato
• ¼ teaspoon white pepper
• 2 teaspoons Worcestershire sauce
• 1 silver hot pepper or 2 drops of Tobasco

Sauté the vegetables in oils until all are transparent, add tomato paste, 2 tablespoons water, Worcestershire sauce and pepper. Add the codfish and simmer for 15 minutes until heated through and codfish takes on flavoring. Serve with hot rice. Serves 4.

Optional: 1 tablespoon capers, 1 red canned pimento and croutons.

• 1 whole chicken about 2½ lbs.
• Limes
• 1 lb. white meat bones
• 5 stalks diced celery
• 2 large, cut-up green peppers
• 1 small, sliced onion
• 1 minced garlic clove
• 5 to 6 carrots
• 2 stalks of green onion
• 4 to 5 potatoes, cut into chunks
• 8 oz. canned tomatoes
• 2 tablespoons tomato paste
• 3 bouillon cubes
• 1 can corn-on-the-cob, cut into pieces (or thin slices)
• Vermicelli to taste
• Water

Strain the stock, add bouillon cubes. Discard soup bones. Debone chicken, cut into bite-size pieces. Reserve carrots.

To the both, add potatoes and when they are neatly done, vermicelli. Place chicken, carrots and corn-on-the-cob into pot. Add Lea & Perrins sauce to spice the soup, if desired.