Spicy Vegetable Stew

For the meats and fish

1. Rub salt all over the mackerel and inside the incisions.

2. Arrange the salted mackerel on the lower pan of the air fryer.

3. Place the boiled beef and tripe on the top tray of the air fryer.

4. Air fry both the meat tray and fish pan on meat/fish setting until browned and crisp, 35–40 minutes.

   Then 40 min of waiting

For the stew base

5. Working in batches, pulse the paprika peppers, bell peppers, halved onion, chillies and scotch bonnet in a food processor until coarsely chopped.

6. Pulse the kale leaves in the food processor a few times until finely chopped.

7. Heat the vegetable oil in a large pan over medium heat.

8. Add the finely chopped onion and cook until fragrant, 2–3 minutes.

9. Add the chopped pepper mixture to the pan.

10. Season with crayfish powder, bouillon cubes and salt, stirring well to combine.

11. Cover and fry the pepper base over low to medium heat until reduced and cooked down, 25–30 minutes.

    Then 30 min of waiting

12. Add the air-fried beef and tripe to the pepper sauce gradually, stirring to coat.

13. Pour in a splash of the saved beef broth to loosen the stew to your preferred consistency and stir.

14. Cover and simmer over low heat for 5–10 minutes.

    Then 8 min of waiting

15. Add the chopped kale leaves and stir gently into the stew.

16. Shred the air-fried mackerel into large pieces and fold gently into the stew.

    Stir gently after adding the fish so the large chunks stay intact.

17. Cover and simmer gently for a final 5 minutes before serving.

    Then 5 min of waiting

18. Serve with boiled white rice and fried plantains.