Rabbit Kedjenou

• 720 g (1 lb 9½ oz) rabbit thighs
• 4 tbsp

Preparation

Wash and trim the rabbit thighs. Combine the thighs with half of the red nokoss in a bowl.

Brown the rabbit thighs in the red palm oil in a flameproof casserole dish. Remove and set aside.

Dice the onions and slice the tomatoes. Finely dice the eggplant and finely chop the parsley.

Sweat the remaining red nokoss in the casserole dish, then place the