Boil salt beef and pigs tail for 30 min then drain off the salty water.

Boil salt beef and pigs tail again for 30 min then drain off salty water again.

Cut up stewing beef and gently fry it just to seal it.

Place the peas, meat and 3 cups of water in a pot then bring to a boil then simmer for one hour.

Chop up the onions, scellion and garlic.

Make the dough by mixing 2 cups of flour with water. Break off small pieces of dough and roll them into spinners.

After the peas and meat have simmered for 1 hour add the tin of coconut milk, onion, garlic, scellion, spinners, thyme, salt, black pepper, pimento and scorch bonnet pepper. Cook for 1 hour then remove the scotch bonnet pepper.

Serve with white rice