Ingredients:
1kg of stewing beef, cut into bite-sized pieces
500g of pork, cut into bite-sized pieces
500g of goat (or lamb), cut into bite-sized pieces
500g of chicken, cut into bite-sized pieces
1 onion, chopped
4 garlic cloves, minced
1 tbsp of thyme, chopped
1 tbsp of allspice
2 tbsp of vegetable oil
1l beef or vegetable stock
1l of water
150g taro leaves or spinach, prepared and chopped
400g okra, chopped
2 scotch bonnet chillies, chopped (adjust to taste)
Salt and freshly-ground black pepper to taste
Method:
Place a large pan over medium heat. Once hot add the vegetable oil and use to fry the onions, garlic, and thyme for about 5 minutes, or until the onions are soft and translucent.
Add the beef, pork, goat (or lamb), and chicken pieces to the pot. Fry the mixture, stirring, until the meats are browned on all sides.
Scatter over the allspice and stir to combine then season to taste with salt and black pepper. Pour in the beef or vegetable stock and water then bring to a boil.
Reduce the heat to low, cover the pan and let the stew simmer for 2-3 hours, or until the meats are completely tender.
Add the chopped taro leaves (or spinach), okra, and scotch bonnet chilies to the pan. Continue cooking for a further 15 minutes.
Adjust the seasoning if needed, and serve hot with rice or bread.
Click on the image, above to submit to Pinterest.