Ingredients:
200g beef or chicken
2 onions, chopped
1 onion, thinly sliced
2 tbsp coarse sea salt
2 hot chillies, pounded to a paste
4 tomatoes, finely chopped
1 tbsp oil
600g gari (fine, white, cassava semolina)
1/2 tsp hot chilli powder
1/2 tsp ground grains of paradise
salt and freshly-ground black pepper, to taste
Method:
Combine the meat in a pan with 2l water. Bring to a boil and cook for about 40 minutes, or until the meat is tender. Add 2 of the onions and 2 tbsp coarse sea salt and continue cooking.
Mix together the sliced onion, hot chillies and gari in a bowwl. Drain the meat (reserve the stock). Heat the oil in a pan, add the boiled meat and fry to colour.
In the meantime, pour the broth back into a pan and bring to a boil. Work in the gari mixture, stirring constantly, until smooth and homogeneous.
Add the tomatoes and cook for about 20 minutes, or until the gari mixture is thick and almost dry.
Arrange the gari mix (the pinon) on a serving dish. Place the meat on top and serve.
