Beef ribs with cassava

Directions

1. Combine the water, rum and lemon juice in a pan and bring to a boil. Add the ribs, reduce to a simmer and cook for 20 minutes. Drain the beef and rinse.

2. Melt the pork fat in a pan, add the garlic, onion and annatto seeds. Fry for 4 minutes, or until the onions are soft then add the beef ribs and fry, stirring constantly, for about 15 minutes, or until browned all over.

3. Add 200ml water, bring to a simmer and cook until the sauce is thick. Adjust the seasonings to taste, then add the bayleaf, parsley and chives.

4. Drain the boiled cassava and add to the rib mixture. Bring back to a boil and cook for a few minutes more, or until the flavours have had a chance to meld.

5. Remove the bayleaf and serve hot on a bed of rice. Accompany with garlic, cabbage and crackling (pork skin roasted until crisp).

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