Wash chicken, beef and fish. Put them in a pot, marinate with seasonings, for 1 hour. Put on fire, allow to steam for some minutes, then add water to cook, till meat are soft, then fry everything.

Blend the tomatoes with pepper, tatashe, onions and sombo into a paste, put pot on fire, add soya oil, when the oil is hot, pour your diced onions, allow to fry a little, then pour your tomatoes puree, fry for some time, then pour your blended tomatoes with others, cook until the raw taste is completely out, pour your meat stock, coconut milk, then add all the seasonings, allow to boil very well.

Per boil your rice, once the rice is clean, pour inside the pot containing your stew, add little water, cook with moderate heat, so that the rice will not get burnt. At the time of stirring pour sliced onions and the peas and stirred. Coconut Jollof Rice is ready.

Wash your cabbage and carrots, diced them, put the in a bowl, at the point of serving, add your sweet corn, baked beans, cream, mixed in small portio, dressed with egg.

Pill your plantain, diced in small portion, fry with hot oil, once golden, remove from the oil, and served with your prepared coconut jollof rice as seen the picture. Eat with a cold drink