Parboil the rice (if you wish). Set aside then blend your pepper, tatashe, onions together. Put your meat in a separate pot and spice with curry, thyme, rosemary, bay leaf, a little ginger and garlic, seasoning cube, and salt to taste, then cook with little water. Then get a clean pot, place it on your on fire, add your butter, with a little vegetable oil, add a little ginger and garlic in to the hot oil, this process gives your food a nice aroma, add onions, then add the boiled tatashe mixture

Add the tomato paste and stir till it dries. Add your meat stock inside and stir, spice to taste and add enough water. Add your rice in, stir and cover. Allow the first water to cook the rice a bit till it's almost drying up, add a little butter again on your rice then cover with a foil to trap the heat to soften the rice faster to avoid adding much water. Check until your rice is soft as you want then add your carrot last. It's best served with your fried meat