The Global Kitchen

1. Rice (Par Boiled) -- 5 cups
2. Tomatoes (Fresh) -- 15 to 20 whole fruits
3. Onions -- 3 Medium Bulbs
4. Peppers (Fresh African) Hot -- 1/2 Cup
5. Nutmeg (powder) -- 1 Teaspoon
6. Black Pepper -- 1 Tablespoon
7. Thyme -- 1 Teaspoon
8. Vegetable Oil -- 1.5 cups
9. Garden Eggs (anara) -- 6 whole fruits
10. Salt -- to taste
11. Meat -- 8 pounds

Preparation and Cooking:
Boiling the Rice
• To prepare rice for six people cook five cups
  It is always a good idea to wash the rice before cooking it. Even prepackaged rice may contain impurities. Soak the rice regular tap water. Measure the rice into a bowl and run tap water into it until the water is at least 1/2 inch above the rice. Drain off any floating debris. Repeat until all debris have been washed out. add more water and wash the rice grains by rubbing between the palms. Drain off the water, repeat the palm washing twice.
• Place the washed rice in a cooking pot. add eight cups of water. Place rice pot on stove and bring to a boil in high heat. after the rice comes to a boil, lower to medium heat and let cook until most of the water is evaporated (about 15 minutes). The rice should be done at this point. Taste to verify. If not fully done, add 1/4 cup of water cover tightly and let boil another three minutes. Keep tight covered and remove from heat. Set aside.

Preparing the Sauce
• Cut the meat into inch squares
• Slice Onions
• Wash the fresh tomatoes and peppers and de-stulk
• Grind the tomato/pepper mixture to a puree (use half the peppers if 1/2 cup is too hot or spicy for your taste).
• Place meat squares in a cooking pot, place on stove on high heat, add 1/2 cup of water, add black pepper and teaspoon of salt, add 1/4 cup of sliced onions and 1/2 teaspoon of thyme. Cover and let cook for 5 minutes. add another 1/2 cup of water cover and cook until meat is tender (about 10 to 20 minutes depending on the meat). Remove meat from stock and set both aside.
• Place the ground tomato/pepper puree in a cooking pot and boil to a thick paste. Do not burn! Set aside.
• In a sauce pan, heat up about 1/2 cup of oil use to fry the cooked meat until brown on all sides. Set aside.
• In a clean pot heat one cup of vegetable oil for 2 to 3 minutes. add onions soutee for 2 minutes. add tomato paste. Stir and boil for 5 minutes or until the oil in the sauce begins to separate from the sauce.
• add the meat stock, nutmeg and the remainder of the thyme. add about half the meat to the sauce. Let cook for another five to ten minutes. Remove from heat. Half of the fried meat can be served separately.
• To Serve
  Slice the garden eggs into 1/8 inch slices. Garnish the served dishes with the slices.

Bon appétit!