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  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.