Ingredients:
500g stewing beef, cut into small pieces
500g goat meat, cut into small pieces
500g stewing pork or pork belly, cut into small pieces
Juice of 2 limes
1 tsp coriander leaves or flat-leaf parsley, minced
½ tsp dried oregano, crumbled
1½ tsp garlic, crushed
1½ tsp salt
4 tbsp vegetable oil
500g chicken, cut into small pieces
500g pork ribs, cut into small pieces
500g ham bones, cracked
500g pork sausage, (eg longaniza) cut into small pieces
2 corn cobs, cut into 1.5cm slices
225g kabocha squash flesh, cut into 3cm pieces
3 green plantains, peeled, 2 cut into 1-inch pieces, one left whole
225g yam, cut into 3cm pieces
225g tannia (or substitute taro), cut into 3cm pieces
225g cassava, cut into 3cm pieces
Method:
Combine the beef, pork, and goat meat in a large bowl and season with lime juice, coriander leaves (or parsley), oregano, garlic, and a teaspoon of salt. Toss the meat to cat in the seasoning then cover and set aside to marinate for 60 minutes.
Place a large pot over high heat. Once hot add oil and use to fry the seasoned meats. Stir so that they brown evenly all over then add the remaining meats (chicken, pork ribs, ham bones, pork sausage) and the maize slices. Cook, stirring constantly for a couple of minutes.
Reduce the heat to medium and pour over 2.5l of water. Bring to a boil, then reduce to a simmer. At this point add the tannia, chopped plantain, and root the vegetables. Peel and grate the remaining plantain so you have a pulp then add this to the pan.
Simmer the stew, covered, over low heat until the final ingredients you added are cooked through, the grated plantain should have thickened the stew a little, too. If it the liquid reduces too much, add water as necessary, or simmer uncovered to reduce if it is not thick enough for your taste.
Season to taste with salt.
Remove from the heat and serve ladled into bowls.
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