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Cameroon: Curry of Beef Cameroon (Beef with Pineapple and Coconut)

Source of Recipe

unknown
In a 1-gallon Dutch oven or covered kettle:
Saute: 1 cup YELLOW ONIONS, coarsely chopped with
2 Tbs. CURRY POWDER (use a good quality)
2 Tbs. SALT
1 tsp. BLACK PEPPER in
1/2 cup VEGETABLE OIL until onions are soft.
Add 4 Ibs. BONELESS CHUCK cut in 2 inch squares.
Cover pan immediately. Do not allow meat to brown.
Simmer for one hour slowly.
Add: 1/2 FRESH PINEAPPLE trimmed and cut in 2-inch chunks
1/2 cup RAISINS.
Pierce FRESH COCONUT and drain the water from it.
Add water to coconut water to make two cups and add to stew.
Simmer until meat is completely tender. About 1 hour.
Add MANGO peeled and cut in long strips.
Add half the coconut cut into 1-inch squares or dominoes.
Cook for ten more minutes.
Correct the Seasoning. If desired sprinkle with additional curry powder.
Cook: 2 cups RICE in
5 cups BOILING SALTED WATER.
Serve the curry over the rice with the following accompaniments in small bowls:
CHOPPED PEANUTS
CHOPPED HARD-BOILED EGGS
CHOPPED CUCUMBER
SHREDDED COCONUT