Sancoche

225g corned (salt) beef, cut into 2cm cubes
450g beef, cut into 2cm cubes
3 tbsp vegetable oil
2 large onions, chopped
2l beef stock
1 tsp fresh thyme, chopped
150g yellow split peas (or black-eyed peas)
250ml coconut cream
350g sweet potatoes, peeled and cit into 3cm cubes
350g yam or cassava, peeled and cut into 3cm cubes
6 eddoes, peeled and cut into 3cm cubes
2 green plantains cut into 3cm lengths
750g potatoes, peeled and cut into 3cm cubes
1 Habanero chilli (Congo pepper), whole
salt and freshly-hround black pepper, to taste

Method:

Heat the oil in a large flame-proof casserole and use to fry the beef (both kinds) until lightly browned. Add the onions and fry for a further 5 minutes, stirring occasionally. Sprinkle the thyme over the top, season then add the split peas and stock. Mix well, bring to a simmer, cover and cook gently for 1 hour, or until the peas are tender.

Now stir-in all the remaining ingredients (leave the chilli whole) then bring the mixture back to a simmer. Cover the pan and cook for a further 30 minutes, or until all the ingredients are tender (add more water if the mixture starts looking too dry). Remove the habanero chilli, adjust the seasonings and serve.