Cassava Soup

Ingredients

• 64 oz water
• 1 lb shank
• 2 stems celery
• 5 grains pimiento
• 1 fresh whole pepper
• 4 oz pickled meat (option: smoked - or dried fish)
• 3 - 4 cubes bouillon (depending on the individual taste)
• 2 medium cassavas (about 1 lb), cut into bite - size cubes
• 1 small whole onion
• coconut milk (option) for a smooth texture.

Directions

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.