Melt 3 tbsp of unsalted butter in a large pot. Add the marinated meats, about 1 cup of water, along with thyme, and a scotch bonnet pepper or habanero with cloves pierced in them. Cover and cook over medium heat, checking every 25-30 minutes, adding a little water if needed, and stirring occasionally. Lower the heat if it seems too high. While the meat tenderizes, prepare your “VIV” which includes the potatoes, yam, purple yam, malanga, plantain, and carrots by peeling and chopping them. After about two and a half hours, the meat should be tender. Remove the meat and all its juices to a bowl. Add the chopped spinach, then add all the prepared VIV. Add water until the vegetables are fully submerged. Season with some salt and more aromatics (thyme, pepper if desired), cover and let it come to a boil. Meanwhile, prepare your dumplings (Bòy) by mixing flour, salt, and water to form a dough. When the pot comes to a boil, add the dumplings. Once the VIV starts to get tender (remember to remove the purple yam before it gets too smooshed), add the meat back in. Slowly stir, and season with @verynoiceeseasoning to taste. Allow to simmer on medium heat for another 15-25 minutes to thicken a bit and reduce.
