Cornmeal and tomato chicken

Directions

1. Add 60ml water to a pan with the parsley, celery, salt and black pepper and two of the garlic cloves.

2. Bring to a simmer, add the chicken pieces and cook for 15 minutes.

3. After this time, heat the groundnut oil in another pan.

4. Remove the chicken pieces from the first pan and fry in the oil until they are golden brown all over.

5. Remove the chicken pieces and set aside to keep warm.

6. Fry 1 onion in the remaining oil until golden (about 8 minutes) then stir in 2/3 of the tomatoes along with 1 garlic clove, the ground prawns and the chillies.

7. Stir in 500ml of water, bring to a boil and cook for 5 minutes.

8. After this time, take 100g of the cornmeal and mix with a little water to form a smooth paste.

9. Pour this into the boiling sauce and stir until you have a smooth slurry.

10. Cover the pan and cook for 15 minutes.

11. Now, stirring constantly, work in the remaining cornmeal.

12. Stirring constantly, continue to cook until the mixture comes together as a paste so stiff that you can no longer stir it.

13. In the meantime, combine the remaining tomatoes, bell peppers and chopped chillies in a pan.

14. Cook gently for about 15 minutes, or until the tomatoes break down into a sauce.

15. Place the cornmeal paste into the centre of a serving dish.

16. Form a pit in the centre and pour the tomato sauce into this.

17. Surround with the chicken pieces and serve.

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