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Nigeria: Chicken Imoyo (Chicken and Okra




Source of Recipe


unknown


Recipe Introduction


Imoyo refers to the name given dishes of this type by slaves liberated from Brazil who settled in Lagos. Very often onions, peppers, and tomatoes are not cooked but added raw at the last moment. Imoyo is generally served with cassava flour dumplings cooked in the drained chicken stock.

In a 4-quart saucepan:
Place: 2 3-1b. CHICKENS cut in serving pieces.
2 tsp. SALT
1/4 tsp. PEPPER
1/4 tsp. CRUSHED RED PEPPER
2 medium ONIONS, peeled and cut in quarters.
2 quarts WATER.
Simmer gently for 30 minutes.
Add: 4 TOMATOES, cut in halves.
1 Ib. FRESH OKRA, ends cut and left whole (if not available use 1 16-oz. can okra drained, but add it during the last 5 minutes of cooking).
4 GREEN BELL PEPPERS, cleaned and cut in quarters
1 tsp. CHILI POWDER (optional) or use 1/2 tsp. crushed red pepper
4 Tbs. TOMATO PUREE or PASTE
2 Tbs. LEMON or LIME JUICE.
Simmer until vegetables and chicken are cooked.
Correct the Seasoning
Drain vegetables and chicken from the stock and place in serving bowl.
Add 3 Tbs. BUTTER and permit to melt over them.
Use the stock for cooking rice, Ugali, or yams.