Description Edit

Ingredients Edit

  • 2½ oz. shank
  • 1 oz. pickled meat
  • Napi soup 2 liters water
  • 1 medium sized Onion, sliced
  • 6 medium sized nappi's, cubed
  • 1 bay - or daun salam leaf
  • 2 - 3 stock cubes, crushed
  • 2 twigs of parsley
  • 4 pimento grains

Directions Edit

  1. One twig of parsley chopped into 1" pieces.
  2. In the pressure cooker: add water, pickled meat, pimento grains, onions, the chopped parsley, the bay - or daun salam leaf and the stock cubes.
  3. Close pressure cooker and do not open anymore.
  4. Cook the ingredients over moderate heat for approximately 2 hours.
  5. Make certain that the meat is tender.
  6. When the stock is done, add the cubed nappi and cook until it has melted.
  7. If the soup becomes too thick, add water.
  8. When it is finished add the thinly cut parsley.

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