Guyanese Pepperpot Soup

2 ea Beef marrow bones; washed
1 lb Beef, cut into 1-inch cubes
1 lb Pork; cut into 1-inch cubes
2 ea Onions; chopped
2 ea Whole Habanero chiles; tied in a cheesecloth bag, or 6 jalapenos
1/2 c Cassareep *
Water to cover
Salt to taste
Freshly ground black pepper to taste

* cassareep is the boiled-down juice of raw cassava. It is available bottled in Latin (and some Asian) markets, or by mail-order.

Place the meats in a stew pot, add the onions, chiles, cassareep, and water to cover. Bring to a boil, reduce heat, and simmer until the meats are tender and nearly falling apart, about 2 hours. Remove the marrow bones and Habaneros and serve.

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