Add the oil to a large pan and fry the onions along with the salt and black pepper until the onions are soft.
Add the meat and cover the pan, allow to simmer slowly for 1 hour before adding the pineapple, raisins and the coconut water (made up to 500 ml with water).
Allow the mixture to simmer for about 1 hour, then add the mango and the coconut flesh. Cook for 10 more minutes and adjust seasoning.
Serve with rice and top with chopped peanuts, chopped hard boiled eggs, chopped cucumber, pineapple chutney and Piri-Piri sauce.