1 tsp. pepper
5 little tomatoes, mashed
3 tbsp. tomato paste
4 garlic cloves, cut into slices
1 kilo of onions
2 tbsp. vinegar
2 to 3 bouillon cubes
2 lbs. of meat, chicken or beef
Cabbage, cut into wedges
Potatoes, cut into 1/4 cubes (and peel)
Squash, peeled & cut into 1/8 pieces

(A Dutch oven is a good pot to use.) Cut onions in slices and separate slices to make rings. Sprinkle salt and vinegar over onion rings and set aside to marinade. In oil fry meat, adding salt for flavoring. When meat is browned, add mashed tomatoes, tomato paste, garlic and 1/4 cup water to meat pot. Let it all cook for about 5 minutes (medium high heat). Add 2 1/2 cups water bouillon cubes and let boil until meat is done. After meat is done remove from pot and add vegetables (except for the onions). Cook vegetables to a crispy doneness (a whole red-hot pepper is usually cooked in the pot, but be careful not to let it break or open.)

Take out all vegetables, cook sauce until it is semi thick, (I sometimes add water). It should be the consistency of stew juice. Add onions, but no vinegar juice, cook until onions are crispy done; add meat and vegetables. Heat and serve over cooked rice. Enjoy!