Serves 2–4

4 chicken fillets
1 pepper, core and pips removed
parsley
200 g celery
2 cloves of garlic
1 onion
salt
2 tbs peanut oil

for the polenta:
1 large onion
125 ml peanut oil
1 tomato
1 pepper
1 clove of garlic
30 g dried, ground crayfish
500 g corn meal
water

Heat peanut oil in a stewpot. Add chicken fillets and sear briefly. Chop pepper, clove of garlic, parsley and onions and add to the stewpot with the sliced celery and salt and braise for approx. 15 minutes.

For the Amiwo (polenta), heat peanut oil in a second large pot and fry the sliced onion in it. Add the puréed tomato, chopped pepper, crushed clove of garlic and ground crayfish and heat through briefly with a little water.

Place the corn meal in a frying pan and fry until golden brown. Mix approx. 100 g of the fried meal in water, add to the boiling sauce and mix. Heat for approx. 15 min. with the lid on over a low heat, then gradually add the remaining corn meal. On reaching the required consistency, remove from the heat.

Arrange polenta and chicken on a plate and garnish with parsley. Serve with a spicy tomato salad.