Ingredients Edit

Directions Edit

  1. Boil the water for ten minutes together with the shank (take away any foam that occurs).
  2. Add to this, the unsalted pickled meat.
  3. The whole onion, celery stems, pimiento grains, the whole pepper (do not pierce!), and the cassava.
  4. The soup is ready when the cassava, pickled meat and shank are tender.
  5. At the end, add the bouillon cubes and as option; the coconut milk.
  6. Boil for an additional 5 – 10 minutes.

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