Cook 60 g (2 oz) chopped onion in 60 g (2 oz) butter without colour and add 125 g (4½ oz) fresh streaky bacon or lean raw ham cut in small dice. Cook together for a few minutes to lightly colour then add 500 g (1 lb 2 oz) raw chicken flesh cut in dice and cook to set and lightly colour it, stirring frequently.
Moisten with 2 litres (3½ pt or 9 U.S. cups) Chicken Bouillon, bring to the boil and allow to cook very gently for 25 minutes without covering with a lid. Complete the soup with 200 g (7 oz) okras cut in slices and 250 g (9 oz) roughly chopped flesh only of tomato; continue to cook very gently for another 25 minutes. Skim off the fat, check the seasoning and flavour according to taste, with a few drops of Worcestershire sauce. Pour into a tureen and add 2–3 tbs plain boiled rice.