1. Place the corned beef in a heavy 2- to 3-quart saucepan and add enough cold water to cover it by about 2 inches. Bring to a boil over high heat; reduce the heat to low, and simmer partially covered for 1 hour. Drain thoroughly and cut the corned beef into 1-inch cubes.
2. Meanwhile, lay the plantains in a heavy 12-inch skillet, pour in enough water to cover them completely, and bring to a boil over high heat. Cook briskly for 30 minutes, then drain, peel and cut the plantains crosswise into l-inch-thick slices. Set them aside.
3. In a heavy 6- to 8-quart casserole, fry the pork over moderate heat, turning the dice about with a spoon until they are crisp and brown and have rendered all their fat. Discard the pork and drop the beef and corned beef into the hot fat.
4. Brown the meats, turning the cubes frequently and regulating the heat so that they color richly and evenly without burning. With a slotted spoon, transfer the cubes to a plate.
5. Add the onions to the fat remaining in the casserole and, stirring frequently, cook for 5 minutes, until they are soft and transparent but not brown. Watch carefully for any sign of burning and regulate the heat accordingly.
6. Return the meat cubes to the casserole; add the split peas, stock, salt and a liberal grinding of pepper. Bring to a boil over high heat, then re-duce the heat to low, cover tightly, and simmer for 1 hour.
7. Add the white potatoes, sweet potatoes, dasheen, cassava, yams, chili and coconut cream. Cover and simmer for 15 minutes, or until the meat and vegetables are tender but not falling apart.
8. Add the cornmeal dumplings and simmer partially covered for 15 minutes, until they puff up and rise to the surface. Then gently stir the reserved plantain slices into the stew, and simmer for 5 minutes longer to heat them through.
9. Serve at once, directly from the casserole or from a large heated tureen.
