Boil the assorted meat with salt, onions, seasoning cubes, ginger and garlic for 30 minutes. Fry and set aside.

Blend onions, the tomatoes, red bell peppers and scotch bonnet peppers. Thereafter, heat up the vegetable oil and saute the onions. Pour in the blended mixture and allow to cook. Add the stock from the cooked meat, stir and leave to cool some more. Check for taste. You could add more seasoning, blended ginger, garlic and salt to your taste.

Peel off and chop the plantains into chunks. Fry in vegetable oil till it is golden brown.

Wash rice and place in a pot. Parboil, wash off, add salt and allow to cook. Wash and chop the spring onions. Add the spring onions to the cooked rice.