Recipe - Caribbean Stew

1 Chicken (approx. 1.5kg)
1 Onion ( cut or sliced up )
500 g Pork (cubed)
2 cup Water
1 cup Tomato puree or sauce
One fourth cup Grated fresh coconut
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
One half teaspoon Thymedried
4 Cloves
1 Bay leaf
1 kg Sweet potatoes
2 Bananas (peeled & cut or sliced up
2cm thick)
One fourth cup Shallots ( cut or sliced up )

1. Disjoint chicken, cut into serving portions. Fry the onion in oil
until lightly tinted, remove from pan. Add chicken pieces, skin side down,
and brown all over, moving the pieces around in pan frequently.

2. Pour off any oil left in pan, akk the pork pieces, then stir in the
water, puree or sauce, coconut, salt, cayenne pepper and thyme.

3. Tie the cloves and bay leaf in a piece of muslin and add to saucepan.
Bring to boiling point, reduce heat, cover and simmer for 15 minutes.

4. Meanwhile, peel potatoes, cut into 1cm (12in) slices. Add to pan,
pushing them down into the liquid. Simmer for 35 40 minutes more, or
until chicken and pork are tender.

5. Remove the muslin bag, stir in bananas and the shallots, cover and
simmer another 57 minutes.

Turn into a serving bowl and, if you wish, garnish with coconut and snipped
green part of shallots.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini