Odika Smoked Chicken

• 1.5 kg (3 lb 5 oz) smoked chicken
• 50

Preparation

Clean the chicken and cut it into pieces.

Top and tail the okra. Blanch the okra for 5 minutes in salted boiling water. Drain and set aside.

Toast the odika seeds in a hot non-stick fry pan until they are nicely golden. Using a mortar and pestle, crush the hot seeds until they form a smooth, chocolate-coloured paste.

Brown the chicken pieces in the