Chicken, beef and palm oil stew

Directions

1. Wash the beef and cut into serving-sized pieces.

2. Place in a pan over medium heat and cook until the meat releases its juices.

3. Add 200ml water, cover and cook for 20 minutes more.

4. Drain and reserve the beef juices then add the chicken, which should be jointed into serving-sized portions.

5. Now add the onion, tomatoes, bayleaf, lemon juice and whole chillies (about 6 Scotch bonnets or habaneros, stems removed but otherwise whole is typical).

6. Season to taste with salt then pour over the red palm oil.

7. Bring he mixture to a boil (add a little of the reserved beef stock if the sauce is too thick), reduce to a brisk simmer, cover the pan and cook for about 40 minutes or until all the meat is cooked through and tender.

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