• 4 cups coconut milk
• 2 lb.. fish
• Salt, pepper and nutmeg
• 1 lb. cubed salted beef
• 1 chopped large onion
• 1 chopped green pepper
• 1 diced celery stalk
• Margarine or oil
• ½ cup tomatoes and some tomato paste
• Piccalilli and hot pepper to taste
• ½ cup yellow cornmeal
• 4 tablespoons flour

To make coconut milk:

Grate 4 cups fresh coconut, add 4 cups warm water and let stand 30 minutes. Strain well and discard coconut.
Soak the salted beef in water for a couple of hours, then boil it in 4-cups of fresh water until tender.

Season the fish with salt, pepper and nutmeg. Sauté fish in margarine. Add vegetables and seasonings and cook until fish flakes with a fork. Cut fish into pieces.

Blend the coconut milk, fish, salted beef, and beef stock: boil for 5 minutes. Mix a little water with the flour and cornmeal to form a paste and add it slowly to the soup to thicken it. Serve with funchi. Serves 6-8