| How To Cook: |
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1. Prepare the chicken, cutting it into joints. Wash the palm nuts, cover with cold water and boil for 1 hour.
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2. Strain off the water, crush the nuts, return to the pan with enough fresh water to cover, mix well, strain carefully and put on the heat; boil for about ˝ hour.
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3. Grind the groundnuts well, mix with a little water to make a paste and add to the soup little by little, taking care not to make it too thick.
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4. Leave to simmer slowly. Add the chicken to the soup with the onions, pepper and salt and continue cooking until the chicken is cooked and the palm oil floats on top of the soup; skim carefully and keep simmering gently.
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5. Meanwhile, cook the spinach in another saucepan, strain, chop finely and add to the soup.
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6. The prawns, okras and aubergines are cooked in separate pans. When the soup is ready all the ingredients are mixed together with the hardboiled eggs in a casserole.
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7. Crush the green peppers and serve in a separate dish. Hand round coconut, fried bananas, pawpaw, pineapple, orange and ground ginger as side dishes.
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