Heat the oil up in the pan and add the sliced onions, sauté for 1 minute. Turn the heat onto high and add the beef medallions and brown on each side.
Sprinkle over the chilli, paprika, garlic granules, cumin, mixed spice, nutmeg and demerara. Turn the meat frequently to coat each piece of beef in the spices. Allow it to cook until the spices become fragrant.
Next add the ketchup, Worcestershire, soy sauce and hot pepper sauce. Continue to turn the meat to coat it well. Add the beef stock and canned tomatoes and season with a little salt and pepper. Bring the mixture up to the boil, then reduce the heat to a gently simmer. Break the chocolate into the sauce, stir well and place a lid on the pan. Allow it to cook on a gentle heat for around an hour or until the meat has softened and the sauce has thickened.
After around half an hour, begin to make the cook up rice. Start by heating up the vegetable oil in the pan. Add the onion and cook until they are softened. Add the garlic and flavour peppers and cook for 2 minutes before adding the pumpkin, okra and rice. Stir well and season with the thyme, pepper sauce and soy sauce. Add the coconut milk and chicken stock and bring to a gentle simmer. Stir the black eyed peas through the rice and place the lid on the pan. Cook for around 25 minutes or until all the liquid has been absorbed and the rice is tender. Taste and season accordingly.
Serve the cook up rice alongside the beef in chocolate sauce. Sprinkle with parsley and enjoy!