Mafé

Cut the beef shin into 4 cm cubes. Chop the onions, crush the garlic and grate the ginger. Peel the sweet potatoes and carrots and cut them into chunks, and cut the cabbage into wedges.

Brown the beef hard in the oil in a heavy pot, in batches, and lift it out.

Cook the onions for 10 minutes, then add the garlic and the ginger.

Add the tomato paste and fry it for 5 minutes until it darkens — this is where the colour and depth come from.

Stir in the chopped tomatoes, the crumbled stock cubes and the water, return the beef, cover partly and simmer gently for 1 hour 30 minutes.

Loosen the peanut butter with a ladleful of the hot broth in a bowl until smooth, then stir it into the pot. Added straight from the jar it sits in lumps.

Add the whole scotch bonnet chilli and simmer uncovered for 30 minutes, stirring now and then so it does not catch.

Add the sweet potatoes and carrots and cook for 20 minutes, then the cabbage for 10 more minutes. Meanwhile, cook the rice in a large pan of boiling salted water for 12 minutes and drain.

It is done when the oil from the peanut butter has risen to the surface in a red layer and the stew has thickened. Season with salt, lift out the chilli and serve over the rice.