• cut meat
  

Make the marinade:

• Crush together 4 garlic cloves, ginger, a good part of the basil, 2 onions, and ½ green pepper, and the peppers with very little water
  
• In a pot, add 2 Ca soup from the marinade, the cut meat, salt and pepper and cover it with water. Water must have the same level of meat. Don't put too much water
• When the meat is cooked, drain and keep its cooking juices
• In a pan, add a drizzle of oil and grill the meat. When she is toast, remove from the heat
  
• In a small pot, boil lightly in salt water for 8 min max your carrots and green beans. They should not be completely cooked and reserve
• Decoupes your vegetables: onions, carrotes and green beans red and yellow green and yellow. Cut next door, a small handful of basil, chives and garlic. Basilica and chives would be added at the end of cooking
  
• Finely cut the tomatoes separately from vegetables
• Add a small drizzle of oil again to another pot and fry the onions, peppers and garlic cut before. After about 2 minutes. Add carrots and green beans and also fry slightly for 2 minutes
  
• Add the tomato then cook for about 3 to 5 minutes
• Then add 2 tablespoons of the green marinade, then simmer for another 2 minutes, and the ginger powder
• Pour all the juice of the meat or just half the cooking juice. It depends on the amount of sauce you will like to have, readjust the seasoning by checking salt, and pepper
• Add the basil and chives and simmer for 5 minutes
• It's ready. You can serve with rice or fries of plantains like me good appetite