Clean the meat and soak it in some water and lime. Season the meat with some green seasoning, garlic and onion.

Pressure cook for about ½ hour or until the meat has fallen off the bone. Remove from the pressure cooker and place in a bowl. Wash out the excess oil. Set aside and cool.

Blend chadon beni and seasoning pepper to make green seasoning.

Place meat in serving bowl. Pour cold water over meat to cover. Arrange sliced onions, finely chopped hot green pepper over meat.

Pour some more green seasoning over it. Add lime juice and salt to taste. Leave to marinate for about 2 hours before serving.

Garnish with sprigs of fresh crisp watercress (optional).