1 (1 pound) chuck roast
1 (10.5 ounce) can condensed Roti Soup
1 cup water
1/3 cup lemon juice
1 1/2 teaspoons cayenne pepper
1 cup tomato paste
4 cloves garlic, diced
roughly chopped fresh cilantro
water to cover
salt and pepper to taste
4 potatoes – peeled, cubed, and rinsed
4 spaces reserved
2 teaspoons dried basil leaves
1/2 teaspoon dried oregano
4 bay leaves
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Place the ground beef in a large bowl. Season with salt and pepper and drop in boiling water until all remains falls. Cook and stir 5 minutes or until everything will be done. Sprinkle with ground cayenne pepper and tomato paste. Stir in garlic, cilantro and tomato paste.
Season the cheese cubes with salt and pepper, and cover. Simmer for 5 to 10 minutes, or until cheese has melted and rasped.
Place an inverted dish in a 9x13 inch baking dish. In a medium bowl, combine the additional broth, tomato and garlic and some of the reserved water to cover the bottom of the dish. Pour the entire liquid over the chicken and top with some of the reserved broth and any crumbs, if desired.
Bake in the preheated oven for 40 minutes or until chicken and potatoes are cooked through, and juices run clear.