Instructions

Fish

1. Defrost fish if needed, then clean and rinse. 
2. Cut off scales, fins, and any extra pieces, then cut off head. Cut remaining piece in half.
3. Cover liberally in Nature’s season and allow to sit in a colander for 20 minutes.
4. Bake at 400°F on a greased silicone baking mat for 15 minutes.

Beef

1. Cut beef into 1”-1 1/2” chunks. Add to a pot with just enough water to cover and a pinch of salt.
2. Boil over medium heat for 30-40 minutes (instant pot for 12 minutes).
3. Drain, fry in oil, then set aside.

Stew

1. Set 1/2 cup of tomatoes aside. Blend the remaining tomatoes until smooth. Set aside.
2. Dice 1/2 the onion. Sauté in oil over medium (5) heat until soft.
3. Add blended and reserved tomatoes to pot. Cook over medium (4-5) heat for 20-25 minutes until greatly reduced and tomatoes start to stick to the bottom. Lower heat to medium-low (3) as needed to avoid burning.

Flavor blend

1. Chop 1/2 of the onion, peel and chop the ginger, and peel the garlic.
2. Grind in a food processor until finely chopped. Add 1-2 tablespoons of water, then grind to a smooth paste. Set aside.

Stew

1. Once stew is ready, stir in flavor blend, seasonings, and habanero. Simmer over medium-low (3) for 5 minutes.
2. Add in meat and gently stir to incorporate. Simmer for another 5 minutes.