Chicken Imoyo
(Chicken and Okra) Recipe
Origin: Nigeria Period: Traditional
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Imoyo is a dish brought back to Africa by slaves liberated from Brazil who settled in Lagos.
Ingredients:
2 x 1.5kg chickens cut into serving pieces
2 tsp salt
1/4 tsp black pepper
1/4 tsp red chilli flakes
2 medium onions, peeled and quartered
4 tomatoes, halved
450g fresh okra (topped and tailed but left whole)
4 green bell peppers, de-seeded and quartered
1 tsp chilli powder
1 tbsp tomato paste
2 tbsp lemon (or lime) juice
oil for frying
Chicken Imoyo
(Chicken and Okra) Preparation:
Method:
Add oil to a large flame-proof casserole of Dutch oven and when hot fry the chicken pieces until well browned. Stir-in all the remaining ingredients then bring to a boil, reduce to a simmer, cover, and cook for about 45 minutes, or until the vegetables and chicken are tender and cooked through. Drain the stock from the dish (keep as a soup or as a base for aother dish such as cooking rice, ugali or yams) then transfer the chicken and vegetables to a serving bowl. Add 3 tbsp of butter and allow to melt over the dish.
Serve accompanied by rice, Ugali yams.
Read: Recipe Articles and Reviews
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More Nigerian recipes...
More African recipes... More West African recipes... More main course recipes... More Traditional recipes... More recipes for Stews... More recipes for Meat... More recipes for Fowl...
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Other recipes with chicken and okra as primary ingredients:
Shitor Din
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