Cut the meat in slices two to three inches thick. Combine all the ingredients into a pot. Let them soak for half an hour. Put the pot over the fire and bring to a boil, lower the heat and simmer for about two hours. The pot must be kept covered. Strain the broth.
Combine the meat and the onion, the red or green pepper, the milk, the salt, the pepper and the mustard.
Add the beaten eggs and the ground bread or crackers; blend well, shape into balls. Roll the balls in flour and stir fry in hot oil until browned.
Prepare the sauce: saute the garlic, the onion and the finely chopped pepper in the hot lard, add the remaining ingredients and stir well.
Place the meatballs into the sauce and cook over low heat for about 30 minutes.
Add the ingredients in the baguette
Clean the shrimps and stir fry them in hot oil; when lightly browned, add the ground onion, the crushed garlic and the ground large pepper and sautÃ© for a while.
Add the finely chopped parsley, the tinned sweet red peppers ground, with the water from the can, the tomato sauce, the ketchup, the bay leaf, the dry wine, the salt, the ground pepper and the soy and hot sauces.
Let it simmer for 25 to 30 minutes.
Shred the meat. Slice the onion into thin rings and the pepper into julienne strips.
Crush the garlic and saute in hot oil with the onion; add the pepper and saute for a while. Add the meat and the remaining ingredients. Cook covered over low heat for 15 to 20 minutes, stirring occasionally to prevent from sticking.
You can add the sweet red pepper ground or as garnish.
Clean the squids and set aside the little bags of ink. Slice the squids including the tentacles.
Saute in hot oil. Add the ingredients of the sauce one at a time: garlic, onion, pepper and parsley. Then add the tomato, the wine, the salt and the ground pepper. Crush the bags of ink in a mortar and mix with some of the sauce; add this mixture to the rest of the sauce. Cook over low heat for about ½ an hour.
If you want to thicken the sauce, you can use some breadcrumbs. At the time of serving, add 2 or 3 tablespoonfuls of finely chopped parsley and more crushed garlic or chopped onion, if desired.
Chop the meat into 5 or 6 cm. cubes and brown it in hot oil or lard.
Add the salt, the paprika, the pepper and the chopped onion, stir and add the crushed cloves of garlic. After having added the spices cook for 2 or 3 minutes.
Toss in the seedless chopped pepper and tomatoes (or tomato sauce).
Cook for another 5 minutes. Add the wine and the water or stock and when the meat is kind of tender, add the potatoes, peeled and cubed, the raisins, the olives and the capers.
Keep cooking until both the meat and the potatoes are tender.
Chop the jerked beef in chunks and let it soak overnight. On the following morning drain it.
Put the soaked jerked beef and the half chicken chopped in half into a large pot. Let it boil for about an hour. Add the brisket, the boneless pork cut in pieces and the rib roast. Let it boil for approximately another hour. When the meats have been boiling for a while some of the fat must be taken out and the stock skimmed.
While the meats are being cooked make the sauce and peel the vegetables. When the meats are tender, add the vegetables in the order they appear on the ingredients list. At the same time add the sauce, so that everything is cooked at the same time. At the time of adding the ripe plantains also prepare the corn balls to put them in at the end.
Mix the ground corn with the salt, the milk and the lard in which two cloves of garlic have been sauted. Spoon this batter out. Drop the balls over the vegetables in the stock. Cover and let it simmer for approximately another hour. Don't stir it until the corn balls are thoroughly cooked.
To thicken the soup, mash two or three chunks of vegetables in some of the stock.