Ingredients:
1.5kg meat (goat, beef, mutton, chicken)
100ml groundnut oil
2 large onions, finely chopped
1 garlic clove, finely chopped
250ml tomato purée
3 bayleaves
1 hot chilli
2 bouillon cubes
4 carrots, scraped and sliced into rings
1 small white cabbage, cut into 4 wedges
Method:
Heat the oil in a pan, add the meat in batches and fry until nicely coloured all over. Add the meat, in batches, and fry until nicely browned all over. Remove with a slotted spoon and fry the next batch.
Add the onions and garlic and fry for about 6 minutes, or until lightly coloured. Mix the tomato purée with a little water and pour into the pan then return the meat to the pan.
Season to taste, bring to a simmer and cook for 3 minutes. Add 1l water then add the vegetables, bayleaves, hot chilli and bouillon cubes. Bring to a simmer and cook for about 1 hour (for red meat) and 30 minutes for chicken, or until the meat is tender.
Serve hot, accompanied by rice.
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