Preparation

1. Soak the salted beef and pig tails overnight in plenty of water overnight.
2. Drain the water and cut the beef and  the tails into small pieces.
3. Add about 6 cups water into a pot with the beef and tail and bring to the boil.
4. With the lid on the pot boil for 30 minutes.
5. Drain out the water. This will remove some more salt and will make the meat tender.
6. Peel and wash the pumpkin and cut into small cubes.
7. Pour 10 cups of water in a large stockpot and add salted beef, pig tail, pumpkin, onion, carrots, thyme, bay leaf, allspice grains and cinnamon sticks in it.
8. Bring to the boil, put the lid on the pan and let the soup boil on a medium heat for 1 hour.
9. Peel and wash the potatoes and cut into small cubes.
10. Then add the potatoes and the yellow pepper on medium high heat to a boil for 30 minutes.
11. Allow the soup to cool off and remove the bay leaf, the allspice grains, cinnamon sticks and Madame Jeanette.
12. Remove the salted beef and pig tails out of the soup and grind the soup in a food processor.
13. Pour the soup back into the pan, add the salted meat and pork pies and heat the soup on medium heat.
14. Taste the soup and if necessary with salt to taste.
15. This soup can served as a appetizer or a full meal when served with funchi.