Does this unseasonably cold weather have you dreaming of Madagascar? Apply by July 1st, and by this time next year you could be serving as an Agriculture or Health volunteer in the land of the lemurs. In the meantime, warm up with a bowl of this traditional stew. 

Ingredients:

• 1 Tbs. vegetable oil
• 8 oz Stewing or Braising Steak, cut into 1-inch cubes
• 2 onions, chopped
• 3 garlic cloves, crushed
• salt and black pepper
• Cold water
• 8 oz Shoulder or Leg of Pork, cut into 1-inch cubes
• 2 Chicken Breasts, cut into 1-inch cubes
• 4 large tomatoes, chopped
• 2-inch piece of fresh ginger, coarsely grated
• 1 Lb fresh spinach, shredded
• 2 Tsp. Sakay (Hot chilli Sauce) Optional

Preparation:

1. Heat the oil in large saucepan, add the Beef and cook for 2 minutes on each side.
2. Add the onions and garlic and cook stirring for a further 2 minutes.
3. Add enough cold water to just cover the meat, season with salt and pepper, bring to a boil then reduce the heat, cover and simmer very gently for 20 minutes.
4. Add the Pork, mix well and continue to cook for an further 30 minutes, adding a little more water if necessary.
5. Add the Chicken pieces, mix well and continue to cook for 15 minutes, once again, checking the water level and adding a little more if necessary.
6. Add the tomatoes, ginger and Sakay if using, mix well and continue to cook for 10 minutes.
7. Add the shredded spinach and cook stirring until the leaves have just wilted. Serve hot.

Recipe: Recipes Wiki

Image: The Culinary Artist