WEST AFRICAN LEMONY CHICKEN-OKRA SOUP

 

Juice of 2 lemons
6 cups chicken broth or water
3 tomatoes, peeled and choppped
2 cups sliced okra (or 1 can 15 oz)
2 ts salt
ts ground red pepper
1 broiler chicken, (2 lbs)
1 large onion, peeled and chopped
1 can tomato paste (6 oz.)
1/3 cup uncooked long grain rice
ts pepper
1 ts ground tumeric

Cut up broiler-fryer chicken. If using can of okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle.

serves 4 to 6

 

area : West Africa

course : soup

 

source : http://soar.berkeley.edu/recipes/ethnic/africa/lemony-chicken-okra-soup1.rec