1. Slice the neck of mutton.

COOKING TOOLS

2. Cut the bacon into strips across the length.

3. Finely chop the celery sticks.

4. Peel the potatoes and grate coarsely.

5. Peel the carrots and grate coarsely.

6. Peel the onion and chop finely.

7. Place all the ingredients, except for the peas and rice, in a heavy Dutch oven or cast iron pot. Add 3 pints of water. Cover and bring to the boil.

8. Lower the heat and simmer slowly for 2 hours.

9. Add the peas and rice together with 4 pints of water. Season with salt and pepper.

10. Cover and simmer for 2 hours.

11. If the soup is too thick, add the remaining pint of water. You can even add more water if you feel it's necessary

12. As the soup thickens it must be stirred frequently to prevent burning.

Materials are reprinted with permission from Michael Tracey and Africhef.com.This recipe is an excerpt from the book "African Recipes: Real Food From Africa" by Michael Tracey. Buy the book online or download the e-version at Africhef.com.