Recipe - Kanaka Stew

One fourth cup Bacon drippings
One fourth pound Salt pork; minced
12 small Onions
2 pound Beef chuck roast; cubed
3 cup Water
2 Beef bouillon cubes
2 teaspoon Paprika
Three fourths teaspoon Salt
1 ds Pepper
3 md Potatoes; pared
3 md Tomatoes
3 md Carrots
1 small Head cabbage
Poi OR flour and water paste

Put 2 tablespoons dripping into a large saucepan. Brown salt pork and
onions; remove from pan. Add remaining drippings and beef and brown. Add
salt pork, onions, water, bouillon cubes, paprika, salt and pepper; stir
until well mixed. Cover and simmer 1 One half hours. Cut potatoes, tomatoes and
carrots into 1" pieces. Add to stew and simmer 30 minutes longer. Remove
tomato skins from stew. Cut cabbage into six wedges and lay on top of stew.
Simmer 20 minutes or until cabbage is tender. Remove cabbage and cut into
smaller pieces. Stir poi into stew until desired thickness is reached.
Serve stew topped with cabbage.

NOTES : E hele mai oukou e ai! (Come and eat!)

Recipe by: Bonnie Kaleialoha Posted to TNT Prodigy's Recipe Exchange
Newsletter by MarySpero@prodigy.com (MS MARY E SPERO) on Jul 25, 1997