Folon

Ingredients

 * 1 chicken, 3-4 pounds
 * 2 pounds fresh spinach
 * 3 cups water
 * 5 onions
 * 7 tablespoons peanut oil
 * 1 pound fresh peanut butter
 * 4 medium tomatoes, crushed
 * 2 1/2 pounds of fresh or dried shrimp or dried fish (like cod)
 * Hot pepper
 * Salt and pepper to taste

Directions

 * 1) Wash the collards, and remove the thick center stem.
 * 2) Boil them in a big pot for 30 minutes. If you're using spinach, blanch the spinach for 30 seconds and set aside.
 * 3) Cut chicken into serving pieces and put in a pot with the water, a little salt, and one minced onion.
 * 4) Boil for 5 minutes. Remove the chicken, pat dry and put aside, reserving the broth.
 * 5) Mix 1 1/2 cups of the broth with the peanut butter until it becomes liquid. Set aside.
 * 6) Fry the chicken pieces in 4 tablespoons of oil until golden. Remove chicken.
 * 7) In the same pan, put 2 minced onions and the crushed tomatoes,
 * 8) Add the peanut butter sauce and cook over medium heat for 20 minutes. Stir often to avoid stickiness.
 * 9) Add the chicken, shrimp or dried fish, and the hot pepper, the collards or spinach, and season with salt and pepper.
 * 10) Cook for 15 minutes on medium heat.
 * 11) Meanwhile, slice the last two onions into rings and saute in 3 tablespoons of oil.
 * 12) Put your folon in a serving dish, and put the sauteed onion rings on top.
 * 13) Serve with yams, fried plantains, rice or manioc.