Instructions: Cook chicken and stew meat in water with coarsely ground pepper and cayenne pepper until chicken leaves bones and meat is very tender, about 40 minutes. Remove bones, shred meat and return to liquid.

Add tomato puree, potatoes, onions, cabbage, tomatoes, corn and carrots. Season with salt, pepper and Worcestershire sauce. Cook slowly for 2 to 3 hours, until consistency of thick stew, stirring from bottom to keep vegetables from scorching. Add water, if necessary, to keep from sticking but add water carefully to avoid thinning out flavor.

Comments: If you wish to use additional vegetables, add 2 cups fresh butter beans, 2 cups fresh sliced okra and/or 2 green peppers, chopped finely.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.