This vegetable is a mall, spiny, pale green cucumber with a long stem at one end. It is NOT to be confused with cucumbers used in salads.

• ± 3 lb.. lamb or beef
• Salt, pepper, nutmeg, garlic and onion powders, Lea & Perrins and Maggi
• ±1 lb. salted beef
• 2 small finely chopped onions
• 2 minced garlic cloves
• 14 oz. canned tomatoes
• 2 chopped green peppers
• 1 lb. cubed potatoes
• 6 to 8 cups kòmkòmbers
• 8 tablespoons margarine
• 1 tablespoon tomato paste
• 1 tablespoon sugar (optional)

Remove stems from kòmkòmbers. Cut each into 4 to 6 wedges, wash and remove as many seeds as possible.

Season lamb with salt, pepper, nutmeg, garlic and onion powders, Lea & Perrins and Maggi sauces.

Put salted beef in water to cover and bring to a boil twice, changing the water after the first boil.

Sauté lamb with onion, green pepper, garlic and tomatoes. Simmer for 15 minutes. Add the salted beef and some water if necessary, but not too much as the kòmkòmber will later add its water content while cooking. Cook until the meats are nearly done. Add kòmkòmber, simmer for 5 to 10 minutes, then add the potatoes and tomato paste; cook until potatoes are done. Add margarine and blend well.
Serve 8.

Note:    Green papaya or green beans can be substituted for the kòmkòmber using approximately 6 cups of either.