Preparation

After the chicken has been arranged and washed, it is cut into pieces and seasoned with salt, the cloves of garlic and the crushed gindungo.
Put the chicken in a pan with the chopped onion and the olive oil and bring it to the heat to brown.
Meanwhile, the oil palm is cooked, as soon as they are cooked, drain the water and step on to separate the stones. About 1 liter of warm water is added, gradually squeezing well and straining. Add this to the chicken and let it cook, mixing the diced pumpkin.
Finally add the okra and let it finish cooking.
Serve the swag accompanied with funge.

Ingredients

  • 1 field hen
  • 600 grs of oil palm
  • 300 grs of tender okra
  • gindungo q.s.
  • salt q.s.
  • 1 dl of olive oil
  • 2 garlic cloves
  • 2 medium onions
  • 350 grs of pumpkin pumpkin