1 whole chicken with giblets
2 lbs beef, cubed
1 calve's foot, split
4 quarts water
2 carrots, sliced
2 stalks celery, sliced
1 large onion, coursely chopped
3 tomatoes, peeled, seeded, and chopped
1 lb. white yam, cubed
1 lb potatoes, peeled and sliced
2 plantains, peeled and cut into 2" chunks
2 potatoes, peeled but left whole
3 sprigs parsley
2 springs thyme
2-3 cloves
1 bay leaf

Place the meats in a large stockpot, add water and boil. After 10-15 minutes, skim the surface. Reduce heat and simmer two hours, skimming again as required. Add the vegetables and seasonings, return to simmer and cook one more hour. Remove and discard seasonings and bones. Remove whole potatoes, mash, and return to pot to thicken. Cut meats into serving pieces.

Calalou

3 slices bacon
1/2 lb. firm white fish, cut in 1" pieces
1/2 cup flour
1 cup sliced okra
1/2 lb. callaloo greens, coursely chopped
2 sprigs thyme
1 bay leaf
guina pepper to taste
salt to taste
6 cups chicken stock

In a large heavy saucepan, fry the bacon. Drain, crumble, and set aside. Dust the fish with flour and saute in bacon fat until browned. Add okra, spinich, seasonings, and chicken stock and simmer on low heat about 30 minutes. Garnish each serving with crumbled bacon. (serves 6)

Consom�
(8 servings)

3 tablespoons olive oil
1 medium oxtail (about 4 pounds)
8 large tomatoes, peeled and seeded
2 medium onions
2 quarts beef broth
Freshly ground pepper
Coarse salt
1 large garlic clove, crushed in a garlic press
1 sprig of fresh basil or 1/8 teaspoon dried basil
1 cup sliced carrot
1 cup fresh peas
4 plantains, boiled

Heat oil in a soup kettle. Add oxtail and cook until well browned. Mince tomatoes and onions together. Add to meat in kettle, reduce heat, and simmer 3 minutes. Add broth and seasonings. Cook uncovered 1 1/2 hours, then add carrot and peas. Continue to cook until meat easily comes from the bones. Serve consom� with a piece of meat and a plantain half in each soup plate.