Parboil rice. Rinse and drain. Add vegetable oil to a pot and heat. Pour in your rice. Add cinnamon, black pepper,salt, bayleaf and Maggi. Stir thoroughly. Add enough stock to cook the rice. Cover and allow to cook

Peel and boil potatoes. Cube liver. Stir fry liver in a little vegetable oil with onion. When tender add your potatoes. Dice scotch bonnet and onions. Add water or stock to potatoes and liver. Add diced scotch bonnet and onions. Season to taste. Cover and allow to cook for about 5 minutes

Make a paste of your corn flour. add to potatoes and liver to thicken. Chop your Curry leaves and add to the pot. Cover and allow to simmer for 2 minutes.

Cut your lettuce, cucumber and tomato.

Plate your food by serving the rice. Drain and rinse canned white beans and serve atop rice. Dish out some potato sauce and serve alongside your salad