Kaiso Karamba              Star Fruit Sauce

Caribbean Rice & Stew Ingredients (Stew) 1 lb. Stew beef 1 large carrot - peeled and sliced 2 medium potatoes -  peeled and quartered 1/4 tsp. Seasoned salt 4 tbsp. Tomato ketchup 1/4 Jar Kaiso Karamba Sauce 1 cup Water 2 tbsp. Vegetable oil (Rice) 2 cups long grain rice soaked in water for 2 hours  1/2 cup pigeon peas soaked in water overnight - if possible use the canned variety and then you will need 1 cup. 1 oz. Salt pork 1/2 tsp. Thyme 4 cups water (Seasoning Blend ) 1/4 tsp. Old Fashion Bajan pepper sauce        1 Pinch ground clove                      2 tbsp. Vinegar 1/2 tsp of each -Thyme, Marjoram, Basil 1 Small onion minced 1 tsp. salt 4 Cloves minced garlic                      2 tbsp. Worcestershire Sauce Method Mix all the ingredients of the Seasoning Blend together. Wash and cut beef into bite sized pieces then rub with the Seasoning Blend and Tomato Ketchup. Heat the oil in a skillet and stir fry the meat for 10 minutes. Add the water, cover and simmer for 30 minutes. Stir in the carrot and potatoes. Add the Kaiso Karamba Sauce and cook for another 15 minutes. The meat should be tender after 45 minutes of cooking but if not add a little more water if necessary and cook for another 15 minutes. For the rice..... Place the peas, salt pork and the thyme in a pan with 4 cups water and bring to the boil. Reduce heat and simmer for 30 minutes or until peas are tender. Wash and drain rice and add to the pan. Pour in enough water to just be level with the rice and peas mixture. Bring to the boil then reduce heat to its lowest level, cover and simmer for about 20 minutes or until all the water has evaporated. Rice that has been soaked does not require a lot to liquid to cook and also the cooking time is reduced.