1 lb. pig's tail (pickled)
1 lb. pig's snout (pickled)
1 lb. salt beef

Soak pig's tail, pig's snout and salt beef in water for at least five hours or overnight. Rinse, cut meat into small pieces and cook in water for 1 to 1 1/2 hours. Set aside, refrigerating if necessary.

2 lbs. fish (whole or fillet)
1 lb. conch, cooked & chopped
1 sm. hot pepper
2 sm. eggplants (optional)
5-6 qts. water
1 lb. smoked ham
1 onion
4-5 cloves garlic
2 lbs. chopped okra
2 lbs. kalalloo bush or frozen chopped spinach

Fry fish (and bone if necessary). Chop fish into small pieces. Conch should be boiled or cooked in pressure cooker until tender. Chop ham into small pieces. In a large pot, put ham, fish, conch, chopped onion, minced garlic, okra, kalalloo bush (or spinach), peeled and chopped eggplant (optional), chopped hot pepper, cooked pig's tail, pig's snout, and salt beef mixture and 5 to 6 quarts of water. Simmer for one hour. Serve in bowls and add a scoop of fungi.

Serves 6 to 8.

FUNGI: Up to half hour before serving kalalloo, prepare fungi according to the following directions; boil three quarts of water, adding salt to taste; while constantly stirring, slowly add 1 pound of yellow cornmeal to boiling water. Add 1/4 cup vegetable oil. Stir constantly and cook fungi until water is absorbed and mixture resembles a thick porridge (about 15 to 20 minutes).

NOTE: A vegetarian version of kalalloo can be made by leaving out pig's tail, pig's snout, salt beef and ham. One to two pounds of cooked, chopped crab or lobster should be added to the kalalloo prior to cooking.