Konsome ( bouyon ke bèf )

1 tablespoon olive oil (or vegetable oil)
2 tablespoons tomato paste
1 large onion, diced
1/2 teaspoon black pepper, or to taste
1 tablespoon salt, or to taste
2 garlic cloves, crushed and minced
2 cloves
1 oxtail, cut in 2 inch pieces
2 carrots, cut in 1/2 inch rounds
2 plantains, peeled and cut in 6 pieces
1 malanga, peeled and cut in chunks
3 potatoes, peeled and cut in 4 pieces each
10 to 12 soup dumplings (see below)

Heat the oil. Sauté tomato paste, onion, black pepper, salt, and garlic for 5 minutes on
medium heat.  Add oxtails, 1 cup water and brown, covered for 40 minutes.  Add another
cup of water if necessary to continue browning the meat.  Add 10 to 12 cups of water and
bring to a boil.  Remove any scum with a large spoon.  Add cloves, carrots, plantains,
malanga, and potatoes.  Cook for 40 minutes on medium-low heat.

=== Donmbwèy (soup dumplings) ===
2 1/4 cups of flour
1 teaspoon salt

In a bowl, mix flour, salt, and 1 cup water, making sure there are no lumps, Using a
tablespoon, mold dumplings into desired shape in your hand and add to the boiling soup.

Cooking time:  2 hours.
Serves: 6