Sierra Leone Red Palm Stew

Ingredients:

1.4 kg chicken, cubed

450 g beef, cubed

120 ml red palm oil (or 120 ml groundnut oil + 1 tbsp paprika)

2 medium onions, finely chopped

4 scotch bonnet chillies, finely chopped

1 tsp salt

1/2 tsp black pepper

1/2 tsp mint

1/2 tsp thyme

1/2 tsp Patminger (use lemongrass as a replacement)

8 large, ripe, tomatoes, chopped

250 ml beef stock

Cooking Instructions:

Brown the meats in the red palm oil (or a mix of peanut oil and paprika) in a large pan then lower the heat and allow to simmer for 10 minutes. Add the onion and chillies and fry for five minutes. Add the tomatoes and cook until they begin to soften (about 5 minutes). Then add the remaining ingredients, bring to the boil then reduce to a simmer, cover and cook for 30 minutes. Serve on a bed of rice.

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