- 1 chicken, cut into serving-sized pieces
- juice of one lemon (optional)
- 1 cup red palm oil (or a mixture of palm oil and any other cooking oil)
- 2 or 3 onions, chopped
- 2 cloves of garlic, minced
- 1 hot chile pepper, left whole and removed after cooking (for a mild dish), or chopped, seeds removed (for a spicy hot dish)
- 3 tomatoes (peeled, if desired) and cut into quarters (optional)
- 1 squash (acorn, butternut, or similar) or sweet pumpkin; seeded, peeled, and cut into bite-sized pieces or one eggplant, peeled, cut into pieces, soaked in salted water, rinsed, and drained
- 1 cup of canned palm soup base, also called "sauce graine" or "noix de palme" or homemade moambé or nyembwe sauce, or palm butter
- 1 or 2 dozen small, tender okra; washed, ends removed — (the okra can be left whole or, for maximum effect, chopped into rondelles)
- salt, to taste
- If desired: Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chile pepper, and salt. Let it marinate for fifteen minutes to an hour.
- Over high heat, bring the oil to cooking temperature in a deep skillet or a dutch oven. Add the Chicken and cook it on all sides until it is slightly browned, but not done.
- Add the onion, garlic, chile pepper, and tomato. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
- Add the squash or Eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra. Gently simmer for a few minutes—until the okra is tender.
- salt to taste. Serve with rice.