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Ingredients Edit


Directions Edit

  1. Fry the dismembered chicken with tomatoes and onions.
  2. Then put in a saucepan with stock and leave.
  3. Grind up ground nuts to a fine texture, mix into a paste with a little water and add to the chicken.
  4. Heat it all up and let it thicken.
  5. Add 2 or 3 okoro, and two or three hard-boiled egg (1 per head).
  6. The stew is served in soup plates over a foundation of rice, according to one's appetite.
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