• 6 large coconuts, or more
• About 8 cups water (to extract the coconut milk)
• 10 small sea fish (parguitos, margaritas), or 5-6 pounds fish fillet
• 3 pounds pig tail (salt-cured pork tail)
• 3 pounds queen conch fillet (optional; the source says it is not essential)
• 3 pounds cassava, peeled and cut into chunks
• 2 pounds yam, peeled and cut into chunks
• 3 pounds pumpkin (ahuyama), peeled and cut into chunks
• 6 green plantains, peeled and cut into chunks
• 3 white onions, sliced
• 2 heads of garlic, crushed
• ½ cup oregano
• 1 cup basil, preferably the kind called wild basil
• 2 medium ginger roots, grated
• 1 chili pepper, finely chopped (optional)
• Whole black peppercorns
• Lemons and vinegar (for seasoning the fish and cooking the conch)
• Salt and pepper to taste

For the dumplings

• 1 pound all-purpose flour
• 1 tablespoon baking powder
• Salt
• A little coconut milk