Preparation of the Meat:

• Heat 2 tablespoons of oil in a heavy-bottomed pot over low or medium heat. Do not cook the meat; instead, let it sweat.
• Place the well-seasoned meat pieces into the hot oil, cover, and let cook on low heat for approximately 20 minutes or until the water from the meat has evaporated.
• When the liquid is almost completely gone, the meat is ready to brown. Brown the meat with the tomato paste over medium heat, being careful not to overcook it—just give it some color.
• Then, add 2 cups of water, 1 bouillon cube (optional), and simmer for 5 minutes. Check the salt level.

Preparation of the Vegetables:

• Chop all the vegetables into pieces, except the carrots.
• While the meat is cooking, cook the vegetables.
• In a pot, add 1 cup of water with 1 chicken bouillon cube or spices of your choice. Check the salt level.
• Add all the chopped vegetables to the pot with the carrots on top. (The carrots should be cooked al dente.) Cook on medium/low heat for about 30 minutes and cover. (Make sure to cover the pot so the vegetables sweat and release their juices.)
• After 30 minutes, check if the vegetables are cooked by piercing them with a fork or knife to ensure they are soft enough to mash easily.

Mashing the Vegetables:

• Once soft, remove them from the heat.
• Start by removing the carrots, slicing them into rounds, and adding them to the meat.
• Use a slotted spoon to remove the vegetables (to avoid taking their water) and mash them thoroughly. (Do not use a food processor.)

Final Assembly:

• Place the mashed vegetables over the meat in the sauce, then add the remaining ingredients (be careful not to puncture the hot pepper).
• Gently mix everything and let simmer for approximately 30 minutes or until you achieve the desired consistency.
• Ensure the vegetable stew (étouffée de légumes) is not too watery.
• Adjust the seasoning.

Serving Suggestion:

• Serve the vegetable stew with MEGA white rice.

Enjoy your meal! 😊