Igisafuriya

🍲 Chicken, green cooking bananas and vegetables gently stewed together; four portions. Spinach is used here, not cassava leaves.

Ingredients

• 1 kg bone-in chicken in eight similar pieces
• 800 g peeled green cooking bananas
• 400 g crushed tomatoes
• 200 g sliced onion
• 150 g chopped green bell pepper
• 150 g washed chopped spinach
• 10 g chopped garlic
• 30 ml vegetable oil
• 500 ml hot drinking water
• 5 g salt, adjusted
• 1/2 teaspoon black pepper

Preparation

Prepare vegetables with clean utensils. Refrigerate chicken until needed, pat dry without rinsing and separate raw utensils.

Heat oil and brown chicken in two batches, eight to ten minutes total. Set aside on a raw-food plate.

Soften onion five minutes, add garlic one minute, then tomatoes and pepper eight minutes.

Return chicken and juices, add 500 ml hot water and part of salt. Simmer partly covered twenty minutes.

Peel bananas and cut into 4 cm pieces. Add and simmer twenty to twenty-five minutes until tender.

Add spinach for the last five minutes. Fold gently; add only a little hot water if drying.

Check thick chicken flesh away from bone reaches at least 74 °C. Check bananas with a knife; extend gently if needed.

Add pepper, adjust salt and divide four balanced portions. Cool leftovers promptly, refrigerate and use within two days after thorough reheating.