1. In a bowl put warm  water with lemon juice. Wash the meat  in that water.

2. Put the meat in a medium pot with cold water with 1 onion, garlic clove, 1 tsp of salt, and celery.

Boil for 50 min. You want to make sure that your meat gets tender. Otherwise, you will get bits of meat stuck in between your teeth. (which is not pleasant at all…especially while eating in public).

3. Remove the bouillon from the meat and put the meat back on the stove with some oil. You can follow the same bouillon technique as shown in THIS recipe. Make sure to skin the ???( not sure what word you are going for here)well, while keeping just enough to help you think of the sauce. With that said, depending on the cut of meat you get you might have more or less fat on it. This can also contribute to the thickening of your sauce. Should you have more fat, then I would skim the bouillon thoroughly. If you like your fat, then leave it all!

4. Stir while browning your meat for 5-10 min.

5. Add the onions, cilantro and sauté them until they get translucid.

6. Add tomatoes, stir. Let it simmer for 5 min to allow your tomatoes to release their water. If it starts sticking at the bottom of your pan, please turn down the heat.

7. Add tomato paste and stir for 3 min.

8. Add water, scotch bonnet,  African basil, salt and stir.

9. Let the water reduce until the sauce thickens. 

10.Serve warm