• ½ lb. cubed salted beef
• ± 1 lb. Cleaned fish - red snapper or mula - do not wash fish with lemon
• ± 40 small okras or 4 cups okra sliced in thin rounds
• 6 cups water
• A few springs of "yerba di hole" or fresh basil
• Hot pepper or Tobasco to taste

Cover the salted meat with water and bring to a boil twice, changing the water after the first boil. Reserve the first water to add to soup.

Cook the meat with 6 cups water using some of the salted water reserved from above. Bring to a rolling boil, reduce heat and simmer until meat is tender, about 45 minutes.

Add the fish and cook until fish flakes easily. Remove meat and debone, then chunk the fish into bite size pieces.

To the broth add the okra, basil or "yerba di hole" and hot pepper. Simmer until okra is tender. With a wire whisk or a "lele" stick, reduce the okra to tiny pieces and simmer until it thickens.

Return beef and fish. Adjust seasonings. Serves 6. Serve with funchi.