Either parboil the rice or boil it till soft and ready to eat.

Add salt (optional), check to see that the water level is just about the same as the rice.

Cook till the water is just about drying up. Check that the rice is done. If not, add more water and keep cooking.

Keep checking till the rice is done. Leave to dry completely.

Before cooking the beef & chicken stew.

Grind/ blend the chilli pepper and cut the onions into small pieces.

Cut up the chicken and cook with half of the chopped onions, stock cubes and thyme. When the chicken is almost done, add the beef and cook till well done. Then add salt, allow to simmer for about 5 minutes, transfer to a sieve to drain.

Grill or fry the chicken and beef. This is optional but it gives them a rich golden look.

For the stew, fry the tomato mix until it is well-fried.

Add the chicken stock, chilli pepper and the grilled chicken and beef. Stir very well and add salt if necessary (You can also add some water at this point if the stew is too thick).

Allow to cook at medium heat till the contents of the pot is well steamed. Stir again and your stew is ready.