1/4 cup bacon drippings
1/4 pound salt pork — diced
12 small onions
2 pounds beef chuck roast — cubed
3 cups water
2 beef bouillon cubes
2 teaspoons paprika
3/4 teaspoon salt
dash pepper 3 medium potatoes, pared
3 medium tomatoes
3 medium carrots
1 small head cabbage
poi OR flour and water paste
Put 2 tablespoons dripping into a large saucepan. Brown salt pork and onions; remove from pan. Add remaining drippings and beef and brown. Add salt pork, onions, water, bouillon cubes, paprika, salt and pepper; stir until well mixed. Cover and simmer 1 1/2 hours. Cut potatoes, tomatoes and carrots into 1″ pieces. Add to stew and simmer 30 minutes longer. Remove tomato skins from stew. Cut cabbage into six wedges and lay on top of stew. Simmer 20 minutes or until cabbage is tender. Remove cabbage and cut into smaller pieces. Stir poi into stew until desired thickness is reached. Serve stew topped with cabbage.