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It then took those pollutants and exposed them to different types of human intestinal cells.

3 pounds pork shoulder, cut into cubes.1 medium onion, chopped.

4 garlic cloves, finely chopped.2 tablespoons finely chopped fresh ginger.1 pound carrots, sliced.

1/2 head cabbage, cut into chunks.1 whole Scotch bonnet pepper.

1 tablespoon fresh thyme leaves.

1/2 teaspoon ground allspice.Add the onion, carrot, celery, garlic, roasted peppers, and Peppadew peppers and cook over high heat, stirring, until the carrot is softened, about 5 minutes.

Add the tomato paste and wine and cook until the wine is nearly evaporated.Add the herb sprigs and olives and season with salt and pepper.

Nestle the chicken in the vegetables, add the stock, and bring to a boil.Cover tightly, transfer to the oven, and braise until cooked through, about 30 minutes.. Return the saute pan to the stove and boil over moderate heat, uncovered, until the sauce is thickened slightly, about 10 minutes.