Wash Fresh cayenne pepper (shombo) and de-seed about half.
Wash onions and reserve just a little for slicing about 50g.
Grind cayenne pepper (shombo) and onions together.
Place a clean dry pot over medium-high heat, add palm oil.
When the oil is hot, pour in your pureed pepper, add seasoning cubes and salt.
Cook until the pepper has reduced considerably and the oil is just beginning to be visible.
Add 6 cups of stock plus water, sliced onions and meat, cook for 20 minutes.
Taste and correct seasoning.
Your Cayenne pepper stew is ready.