1 lb. oxtails
2 onions
1 lb. pumpkin
1/4 tsp. Tabasco
1/2 tsp. salt
4 garlic sections
1 green bell pepper, seedless and chopped
1 tsp. oregano
1 tsp. fresh parsley, chopped
1 lb. yams, cut in quarters
2 ripe plantains, peeled and cut quarters
1/2 tsp. red pepper
2 beef bouillon cubes
Dash of black pepper
3 qt. water
Orange juice
2 tbsp. wine vinegar

Brown oxtails in skillet. Add water and bouillon cubes. Add garlic, onions, peppers, parsley, oregano, vinegar and orange juice. Cover and cook, simmer, for 2 to 3 hours. Add salt and Tabasco. Cover and simmer additional 1 1/2 hours with all other ingredients. Additional vegetables may be added.