3 tablespoons tomato concentrate
100g of flour
Juice of a lemon
3 carrots, sliced
4 garlic cloves
1 chicken broth or Nététou
1 small chilli
Cut the chicken into pieces and cook in boiling oil. When the chicken is browned, remove it and reserve warm.
Put onion and garlic and sauté in chicken oil. Once golden, add the tomato paste. You can also add dry fish according to your taste.
Let cook 5 minutes, add 1.5 l. water, chicken pieces, netalous, broth cubes, chilli pepper, salt and pepper.
Peel and wash the vegetables. Add to chicken and simmer for 45 minutes over medium heat.
After this time, add the juice of one lemon and cook for another 5 minutes.
Remove the chicken and vegetables from the sauce. Keep warm in a serving dish.
Add 100 g. of flour in a little cold water, then incorporate in the sauce while mixing.
Remove from heat as soon as the sauce starts to boil again.
Cover the chicken pieces and vegetables with the sauce and serve with white rice.
The chicken can be replaced by mutton or beef.