📖 Instructions

1. First things first, let’s prep the meat. I typically use beef, but chicken or even lamb works great. Cut it into bite-sized cubes. About 1 inch is perfect. Season generously with salt and pepper. Don't be shy! Remember Grandma's words, 'If it ain't salty enough, it ain't done right!'
2. Next, heat up a tablespoon of oil in a large pot over medium-high heat. Once it's shimmering, add the meat. Brown it nicely on all sides – we want a good sear! This step adds so much flavor. I swear, it’s the secret weapon!
3. Now, let's add some aromatic magic! Toss in a chopped onion and two minced garlic cloves. Sauté until the onion is softened and translucent; about 5 minutes. Make sure you don’t burn the garlic; it’ll ruin the whole dish!
4. Time for the star of the show – the Guinea pepper! Dice one generously. If you’re a spice newbie, start with half. We'll add more later if you crave more heat. Stir it into the pot with the meat and onions.
5. Now we add in our rice. I usually use about 2 cups of long grain rice. Give it a good stir to coat it in all the yummy flavors. Then, add 4 cups of water and a teaspoon of salt. Bring it all to a boil.
6. Once it starts boiling, lower the heat to low, cover the pot tightly, and let it simmer for about 20 minutes or until all the water is absorbed and the rice is cooked. Don't peek, or you might let the steam escape. Patience is key here.
7. After 20 minutes, fluff the rice gently with a fork. Give it a good stir to make sure everything is mixed and evenly heated. Taste test – is it seasoned enough? Adjust salt and pepper as needed. Add more Guinea pepper if you’re craving extra heat. I always end up adding more!
8. Finally, serve it hot! Garnish with chopped fresh parsley for an extra pop of color and freshness. Serve with a side of plantains, if you are feeling fancy.
9. I like to add a dollop of sour cream or Greek yogurt for extra creaminess and to cool down the heat if you’ve added too many Guinea peppers. Whoops! Happens to the best of us!