VARY AMIN' ANANA (RICE MIXED WITH GREENS)

½ Ib. BONELESS CHUCK cut in ½-inch cubes

2 Tbs. OIL

1 TOMATO cut in ½-inch chunks

1 bunch SCALLIONS, cut in 1-inch pieces.

½ Ib. MUSTARD GREENS, cut in small pieces

½ Ib. SPINACH, cut in small pieces

1 bunch WATERCRESS, cut in small pieces.

2 cups WATER (or enough to cover greens)

1 cup RICE

1 Tbs. SALT

½ tsp. PEPPER.

In a 4-quart saucepan: Saute: ½ Ib. BONELESS CHUCK cut in ½-inch cubes in 2 Tbs. OIL until meat is brown on all sides. Add 1 TOMATO cut in ½-inch chunks. Cook with the beef for 10 minutes. Add: 1 bunch SCALLIONS, cut in 1-inch pieces, ½ Ib. MUSTARD GREENS, cut in small pieces, ½ Ib. SPINACH, cut in small pieces and 1 bunch WATERCRESS, cut in small pieces. Saute stirring occasionally with cover on until vegetables soften. Add: 2 cups WATER (or enough to cover vegetables) and 1 cup RICE, 1 Tbs. SALT and ½ tsp. PEPPER. Cover tightly and simmer slowly until rice is thoroughly cooked and all the liquid is absorbed. Correct the Seasoning to your taste. Serve with hot pepper Sakay as a relish to accompany Lasopy.

Yield: 8 portions - source : The African Cookbook / Bea Sandler