Poulet de Guinée
Wash and dry with kitchen towels the chicken, sprinkle with salt and fry it in hot oil until golden brown. Remove and set in a large casserole dish, cover and keep hot in the oven.
Add the onions to the oil and fry until soft. Trim the tops off the okras and add them to the oil together with the tomatoes, peppers and salt. Cook over low heat until the tomatoes have broken down and the sauce is hot.
Pour over the chicken, place on the stove and bring it to a simmer.
Make a sauce by mixing the water and the peanut butter. Pour over the chicken.
Place the casserole in the oven previously pre-heated at 170°C for 1 hour.
Serve with rice.