Maklube (the upside down family meal)
(scroll down for Maklube Sauce recipe to make ahead of time)

Preparation:
In a large stock pot blend 4T of olive oil and 4 T of cooking oil.  Turn on medium high and carmelize sliced onions.  Once the onions have gone limp, add the chicken pieces for just a few minutes to sere the skin, then add warmed water with chicken broth or boullion.  Add the spices and the peppers and bring top a boil.  Once the chicken floats (or 45 minutes), it is finished cooking.  Strain the chicken and onion from the water, save back water and chicken with onion.

Saute cauliflower, eggplant and potatoes in olive oil mixture separately until they are golden, set on paper towels to drain.  Saute beef shoulder until medium rare and set aside.

Use empty stock pot to layer ingredients.  Start with a layer of rice, then layer some of each item.  Layer more rice on top of meat and vegetables, then layer more meat and vegetables and so on.  Once you have  brought the ingredients to little over half the stock pot, add the water left from straining to just an inch and a half to two inches above the rice.  Bring to a boil and cook on high heat unto rice and water are at the same level, then cover and cook on low heat for 20 minutes or until the rice has absorbed all of the water.  Pull from heat and let rest for 10 minutes.

When you are ready to serve, use a large serving platter to fit over the top of the stock pot (large enough to serve the Maklube).  This usually is best done with two people.  Each sucuring the platter to the top of the stock pot, flip the stock pot and platter over, tap the stock pot on the sides to loosen any rice, then slowly pull the stock pot off as the Maklube spills out onto the serving platter.