Cut the meat into small pieces. Peel the onion and cut into thin slices.
In a frying pan, heat the oil and cook the meat for 10 minutes until nicely brown.
Add the onion, the chopped pepper and the 2 stock cubes.
Season with salt and pepper.
Pour in the tomato puree diluted in 200ml of water and simmer for 5 minutes.
Add the palm nut sauce. Simmer on a medium heat for 1 hour.
Serve with rice or banana foutou.
