Ingedients
½ Cup Ishwa
Pepper to taste
1medium Onion
2 tablespoons of Nune
1 tsp of Gbaaye
1 whole chicken
Salt to taste
2 Cubes of Seasoning like Maggi or Norr
2 Tablespoons of Palm Oil
Step one: Get your Ishwa cleaned - Rinse in cold water and spread out thin to dry. Then roast in a pan, careful not to let it burn though.
Step two: When ishwa has cooled down, blend the ishwa in the dry mill of your blender and get it as fine as you can till it starts to bring out oil.
Step three: Blend or grind the Pepper, half onion and Nune .
Step four: Cut your chicken into desired size pieces. Boil your chicken for 10 minutes with half the onions, salt and seasoning cubes. If you are using soft American chicken then skip this step all together. (You can roast your chicken over an open fire for 5 minutes before cutting it, if you like the smoky smell)
Step five: Put your pepper mix and meat stock (without the ishwa) and bring to a boil. Put in the palm oil then lastly add your ishwa. Let it cook for about 20 minutes then add your chicken and simmer until everything is well cooked.
PS
If using soft chicken allow the ishwa to cook well before adding your chicken so that the meat does not fall apart in the soup.
Ishwa thickens and swells so check to be sure your paste isn't too thick , add water if it is too thick. It should not be chuncky when you scoop it.
