Green pepper, cornmeal and tomato chicken

Directions

1. Wash and chop the whole tomatoes.

2. Chop the tomatoes then place half in a mortar and pound to a paste.

3. Core the bell peppers and cut the flesh into thin strips.

4. Bring a pan of lightly-salted water to a boil.

5. Add the chicken pieces and the equivalent of 2 garlic cloves of the mashed garlic.

6. Cook for 15 minutes then take out the chicken pieces (reserve the broth).

7. Heat the olive oil in a pan, add the chicken pieces and fry until golden brown.

8. Remove the meat from the pan and set aside.

9. Turn a little of the remaining oil into a large pan and use to fry the crushed tomatoes, the remaining garlic, chopped onions, prawns and chilli paste.

10. Pour in 500ml of the chicken broth and bring to a boil then reduce to a simmer and cover.

11. In the meantime, take 100g of the cornmeal and mix with a little water to form a paste.

12. Pour this into the simmering sauce, stirring constantly and mix until smooth.

13. Re-cover the pot and cook for 15 minutes.

14. After this time work in the remaining cornmeal a little at a time, stirring until sooth after each addition.

15. Continue cooking, stirring constantly until the amiwo has thickened to your liking (this can be either a soft porridge or you can cook until the mixture is thick enough to come away from the sides of the pot).

16. For the sauce, combine the remaining onions, chopped tomatoes, bell peppers and the remaining oil from frying the chicken in a pan.

17. Bring to a simmer and cook for about 10 minutes or until the chicken has reduced to a sauce.

18. Serve the chicken and sauce with the cornmeal/tomato paste (amiwo) formed into balls. Eat while hot.

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