Jerome’s Palava Stew
1 large red onion
1 large finely chopped bell pepper
Short rib beef cut into small pieces on the bone
2 Habanero peppers
5 Beef cubes
Uncle Ben’s white rice
Fill pot 1/4 full with water. Add short ribs, 1 tbsp allspice, 1 chopped habanero pepper (no seeds), black pepper, 2 beef cubes, and salt to your taste. Bring to a boil. Then boil covered at low to medium heat for slightly longer than an hour. Or when the meat starts falling off the bone. Remove bones gradually as they are done.
Chop one whole onion very finely. Blend the tomatoes in a blender with fresh garlic and 1 habanero pepper (with seeds). Fry the blended tomato sauce and chopped onions in a little peanut oil in a deep pan at high heat for 10 min. Let cook at medium to low heat for 1 hour or more until thick. Adjust thickness with beef stock from boiled meat pot.
Add the meat to the tomato sauce while also adding beef stock for flavor. Stew must remain somewhat thick. Add 2 tsp white pepper and finely chopped bell pepper. Let cook together for another 20 min.
Serve with Unckle Ben’s white rice or boiled white African yams or Eba for the West Africans.