Wash meat, cut into serving pieces and season with salt and pepper. Set aside for ½ hour. Lightly brown in cooking oil. Put into large pot and simmer for 2 hours. Remove from fire. Dice pawpaw, breadfruit and onions and sauté in margarine. Add to meat and return to fire. Simmer gently and add bouquet and whole peppers. Mix 3 tbsp flour to a smooth paste with water, add 2 tbsp gravy browning. Add to stew and continue simmering. With the remaining flour, make tiny dumplings and add to the stew. Add cubes and continue simmering until meat is very soft, and the stew brown in color. Remove bouquet garni and scotch bonnet. Serve hot with bread rolls.