Halwai March 8, 2021


• 1 chicken, cut into serving-sized pieces
• Juice of 1 Lemon (optional)
• 1 cup – red Palm oil (or a mixture of Palm oil or any other cooking oil)
• 2-3.5 – onions, chopped
• 2 – Cloves of garlic, minced
• 1 – hot chilli pepper
• 3.5 – Tomatoes (peeled, if desired) and cut into quarters (optional)
• 1 squash (acorn, butternut) or sweet pumpkin; seeded, peeled, and cut into bite-sized pieces — or — one eggplant, peeled, cut into pieces, soaked in salted water, rinsed, and drained
• 1 cup – canned palm soup base | 1-2.5 dozen small, tender okra; washed, ends removed
• Salt, to taste


  1. Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chilli pepper, and salt.
  2. Let it marinate for fifteen minutes to an hour.
  3. Over high heat, bring the oil to cooking temperature in a deep skillet or a Dutch oven.
  4. Add the chicken and cook it on all sides until it is slightly browned, but not done.
  5. Add the onion, garlic, chilli pepper and tomato.
  6. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
  7. Add the squash or eggplant and cook for an additional 10-15 mins.
  8. Then stir in the canned palm soup base (if desired) and add the okra.
  9. Gently simmer for a few minutes until the okra is tender.
  10. Add salt to taste.
  11. Serve with Rice.

Recipe courtesy of Congo Cookbook