In Large saucepan boil meat seasoned with salt, and, onions until tender depending on the meat with plenty of water for stock. You can shorten this process in half by using a pressure cooker. Reserve stock

Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back

Cut the plantains into 2-3 pieces depending on size

Chop the tomatoes, onions, green onions and place in a food processor or blender- add njansa, peeled pebe, garlic, basil, parsley, celery with a little bit of water -if using a blender to facilitate blending. Blend until puree.

Heat up a large pot with oil, then add the tomatoes mixture, white pepper, curry, and meat with meat stock, bring to a boil. Simmer for about 10 minutes stirring occasionally.

Then add plantains, Maggi and/or stock / water (enough to cover the plantains)

Bring to a boil then reduce heat and let it cook until the plantains is super tender about an hour or more. Add water as necessary to prevent burns.

Adjust seasonings to taste.