| | FOR THE BROTH |
| 1/2 | lb | Tasajo (jerked beef); cut in 2-inch chunks |
| 1 | lb | Pork meat; cut in 2-inch chunks |
| 1 | lb | Beef brisket; cut in 2-inch chunks |
| 1 | | Bay leaf |
| | FOR THE SOFRITO |
| 1/4 | c | Vegetable oil |
| 2 | lg | Onions; peeled & chopped |
| 1 | md | Green bell pepper; cored,seeded,chopped |
| 3 | | Cloves garlic; minced |
| 1 | ts | Freshly ground pepper |
| 1/2 | ts | Ground cumin |
| 1 | c | Tomatoes (canned are fine); crushed |
| | TO COMPLETE STEW |
| 1/2 | lb | (1 medium) yellow malanga |
| 1 | lb | (2 medium) white malanga |
| 1 | lb | (2 medium) boniato |
| 1/2 | lb | (1/2 medium) name |
| 1 | lb | (2 medium) yucca |
| 1 | lb | (1/2 medium) calabaza |
| 2 | | Ears corn; husked |
| 2 | | Green plantains |
| 1/4 | c | Fresh lime juice |
| 2 | | Semi-ripe (yellow) plantains |
| 1 | | Ripe (almost black) plantain |
