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Beef or lamb, on the bone
800 g
Broken or long-grain rice
3 cups
Onions
3
Tomato paste
4 tbsp
Fresh tomatoes
3
Garlic
5 cloves
Carrots
2
Cassava
300 g
Cabbage
¼ head
Scotch bonnet
1
Bay leaves
2
Nététou (fermented locust bean, optional)
1 tsp
Stock cubes
3
Vegetable oil
½ cup
Water
6 cups
Salt
to taste
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