• ½ pound dried pigeon peas (guandú), soaked the day before
• 1 pound beef ribs or salt-cured beef
• 12 cups water
• 1 ripe (yellow) plantain, peeled and sliced
• 1 pound ñame (yam), peeled and chopped
• 1 pound yuca (cassava), peeled and chopped
• 1 cup hogao
• 1 pound toasted chicharrones (pork cracklings)
• Grated queso costeño, to taste

For the hogao

• 2 large white onions (cebolla cabezona), peeled and finely chopped
• 6 cebollín (green onion) stalks, chopped
• 4 ripe tomatoes, peeled and finely chopped
• 8 ají dulce (sweet chili peppers), chopped
• 2 garlic cloves, ground
• 1 tablespoon vinegar
• ¼ cup oil (or lard)
• Salt, pepper, and cumin to taste
• 1 tablespoon achiote (optional)