1. Toast all the peppercorns in a dry pan over a medium heat until fragrant. Allow to cool then grind in a spice grinder or pestle and mortar. Store in an airtight jar. It will stay fresh for up to three months a. 2 1/2 tsp grains of paradise

   b. 2 tbsp of black peppercorns

   c. 2 tbsp white peppercorns

   d. 1 tbsp of cubeb pepper

   e. 3 tbsp of allspice berries
   

2. Heat a large heavy-based pan over medium-high heat. Season the diced beef lightly with salt just before browning a. 1.5kg of stewing beef, cut into medium dice

   
   

3. Drizzle a little of the sunflower oil into the pan, using just enough to thinly coat the bottom. Cook the meat in batches so as not to overcrowd the pan and cause the heat to steam rather than fry. The meat should sizzle vigorously as it comes into contact with the pan

   
   

4. Allow each piece of meat to brown thoroughly before moving it. Once browned underneath, it will release easily and can be turned to brown the other side. Brown the meat evenly on all sides but take care not to cook it any longer than necessary. Remove the browned meat from the pan and repeat the process until all the meat has been nicely browned

   
   

5. Transfer the browned meat to a clean large saucepan and pour over the beef stock. Bring to the boil, turn down to a gentle simmer and cook until the meat is very tender but not quite breaking down, 60-70 minutes a. 1 2/3 pints of beef stock cube

   
   

6. Meanwhile, toast the whole spices in a hot, dry frying pan until fragant, then cool and finely grind in a pestle and mortar or food processor. Mix with the ground spices and set aside a. 1 1/4tsp coriander seeds

   b. 1tsp cumin seeds

   c. Grains of selim, 3-5 pods

   d. 2tsp sweet paprika

   e. 1tsp West African Pepper Blend

7. Blend the ginger, garlic and chillies to a paste in a food processor and set aside a. 21g of fresh ginger

   b. 21g of garlic, about 5 cloves

   c. 1 Scotch bonnet chilli, or 2, seeds left in, or to taste

8. To make the stew, heat the 250ml sunflower oil in a large, deep, heavy-based clean pan over medium heat. Add the onions, then dampen a piece of baking pepper, flatten it out and lay it directly over the surfaces of the onion(this will prevent steam from escaping and will keep the onions soft as they cook). Turn the heat to low and cook over gentle heat, Checking and stirring from time a. 1/2 pint of sunflower oil

   b. 1.5kg of large onions, about 6-8
   

9. When the onions are soft and sweet, remove the paper, increase the heat and then add ginger, garlic and chilli paste. Cook for 1-2 minutes then add the spice, tomato puree(paste), bay leaves and thyme. Cook for another 1-2 minutes and add the meet without any liquid that may have accumulated during resting. It's very important that no liquid is added to the stew, because in Siera Leone a 'stew' is not a liquid-based dish, so save the liquid to cook another dish a. 57g of tomato puree b. 3 bay leaves

   c. 3 springs of thyme

   
   

10. Season eith 2tsp salt or more to taste, Cook for a further 10 minutes, stirring gently a few times, on low heat. Remove and discard the bay leaves and thyme sprigs a. 2tsp salt
    

11. Serve the beef stew with Jollof Rice