Rinse meat in pot (do not thoroughly drain)

Add onion and ginger to pot and cook on medium-high until no longer red and water thickens

Blend tomatoes with scotch bonnet peppers. Heat 4 tbs oil in a different pot

Add tomato puree to oiled pot. Add Bayleaf. Add 3 tbs oil. Heat on medium-high

When oil sits on top, add jars of pasts sauce. Add 3 tbs oil. stir occasionally until oil sits on top (may have to occasionally add oil)

When meat is no longer red and water thickens, transfer meat to another pan and fry until further brown (do not overcook).. set broth and meat aside

When oil sits on top of tomato puree (may have to add a bit more, stir and sit for 5 min), add broth and meat to the pot. Lower heat and simmer for 30 min. Add salt and Cayenne pepper to taste