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