HOW TO PREPARE PEPPERED MEAT

1kg of the meat of your choice

140grams of tomato paste

Red bell peppers / Tatasai

2 large fresh tomatoes

2-3 onion bulbs

1 milk tin of vegetable oil

5 seasoning cubes(knorr preferably)

2 teaspoons of curry spice

2 teaspoons of thyme

4 minced garlic cloves

1 inch of ginger

salt to taste

METHOD OF PREPARATION

1. Boil meat of your choice with garlic, 1 onion, ginger, 1tsp curry, 1tsp thyme, 3 seasoning cubes, and salt to taste…
2. Fry and set aside
3. Grind or blend peppers, fresh tomatoes and 2-3 onions, ensure you don’t have a smooth paste mixture, a rough texture is suitable.
4. Add minced garlic to the peppe, tomato and onion mixture and boil on medium heat for 6-8 minutes.
5. While that is boiling, Fry 1 sliced onion with vegetable oil, (in a different pot) until you begin to notice a slight caramel colour.
6. Add 140g tomato paste to the oil and fry to get rid of any sour taste. On medium heat this should take roughly 8 minutes, or until the paste starts to taste sweet.
7. Check on the boiling pepper and fresh tomato mixture, when it is cooked down, add the fried tomato past and the remaining seasoning and spices, then fry for 5 minutes.
8. Gently put your fried meat into the stew and fry for 5 minutes more.
9. Your peppered meat is ready to be served!