Ingredients:
1.5kg meat (any of beef, mutton, goat or chicken [or a mix]), cut into bite-sized pieces
250ml tomato purée
2 large onions, finely chopped
100ml groundnut oil
3 bayleaves
1 hot chilli, pounded to a paste
2 garlic cloves, finely chopped
2 meat bouillon cubes
4 carrots
4 potatoes
1 small white cabbage
1 habanero chilli, kept whole
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a pan, add the meat and fry until browned all over (about 15 minutes). Add the onions, chilli and garlic and stir to combine.
Mix the tomato purée with about 150ml hot water then stir into the meat mixture. Season to taste, bring to a boil and cook for 3 minutes.
Add 1l water, bring to a boil then add all the vegetables, the bayleaves and the stock cube. Bring to a simmer over medium heat, sit a whole habanero chilli on top, cover and cook for 60 minutes, or until the meat is tender and the sauce has thickened.
Serve hot on a bed of rice.
