Togbogee & Rice, A Bitter ball Dish

Ingredients:
1-½ lbs fresh bitter balls
1 lb shrimp (with shells)
3 crabs (cleaned)
3 lbs chicken and beef
1 medium onion (chopped)
1 1/2 tsp salt
2 tsp seasoned salt
1/2 tsp ground black pepper
1 tbsp red palm oil
½ tsp baking soda

Optional ingredients:
1 – 2 tsp kittely (for extra bitter taste)
1 large Orange
1 pod of hot pepper
2 bonnies (optional from Spanish or Oriental store)
1 piece dried fish – about the size of 1 Cup

Preparation:

Wash your meat, chicken, fish, and seafood. Cut chicken into 1 1/2-inch pieces. Cut stewing beef into 1-inch pieces and smoked turkey into 1/2-inch pieces. If using bonnies, peel and remove bones. Clean crab and break apart. Combine all in pan with shrimp. Add 1 tsp salt, 1/4 tsp black pepper, and 1 tsp seasoned salt. Stir to spread seasoning evenly. Let it sit for 20 minutes. Put all your meat in a deep pot. Add one half of onion to pot. Add a small piece of Hot Pepper. Add 2 cups of water and cook half-covered on medium high for 20 minutes. Spoon all your meats from pot and put in a bowl. Set aside.

Wash and remove stalk from butterballs and cut each in four. Add to the pot with the remaining water. Add kittely if using. Add 1 tsp of seasoned salt, 1/2 tsp of salt, and 1/4 tsp of black pepper. Add second half of chopped onion. Half cover pot and cook on medium. Stir frequently, scraping bottom of pan with cook spoon. Cook until water is almost dried. Add meats and palm oil. Bring to boil on medium. Reduce heat to low, and continue to cook, stirring frequently. Be careful not to let the sauce stick to the bottom of the pan. Taste your sauce. If you would like more salt, add a chicken soup. Or carefully add more salt. Cook until dry. Your sauce is dry when you can no longer see water bubbling in the sauce about 30 to 45 minutes. Turn off burner. Add baking soda to pot and stir. Allow to sit for 15 minutes.