1 chicken, jointed Juice of 1 lemon 200ml red palm oil 2 large onions, chopped 2 cloves garlic, chopped 2 birdseye chillis, Whole 3 tomatoes, peeled 1 aubergine 150ml palm butter 12-15 okra, sliced
Squeeze the lemon juice over the chicken. Over a high heat, bring the oil to cooking temperature in a deep pan. Add the chicken and cook it on all sides until it is slightly browned. Add the onion, garlic, chilli pepper and tomato. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done. Add the aubergine and cook for an additional ten to fifteen minutes. Then stir in the palm butter and add the okra. Gently simmer for a few minutes - until the okra is tender. Season to taste. Serve with rice. Country of origin: Angola