Cooking Times

30 min
Prep Time
90 min
Cook Time
120 min
Total Time

Ingredients (9 items)

3.00 cups Fresh palm nuts
1.00 lb Beef
cubed
1.00 lb Fresh fish
cut into steaks
0.25 cup Dried fish
1.00 cup Periwinkles
cleaned
0.50 cup Scent leaves
chopped
1.00 medium Onion
chopped
2.00 Scotch bonnet
2.00 tsp Salt

Instructions (8 steps)

1
Boil palm nuts until soft, extract cream.
40 minutes
2
Season and boil beef until tender.
45 minutes
3
Strain palm nut cream to remove particles.
4
Add palm nut cream to beef stock.
5
Add onions and peppers, simmer 15 minutes.
15 minutes
6
Add fish and periwinkles, cook 10 minutes.
10 minutes
7
Add scent leaves in final 5 minutes.
5 minutes
8
Serve hot with starch or rice.