Preparation

Take a large Rooster, kill it and reserve its blood together with three tablespoons of vinegar, so that the blood does not curdle. Clean the chicken, cut into pieces and season with salt, black pepper and 4 cloves of crushed garlic.
In a pan add the oil and fry the cut Rooster until golden brown. In the same pan put all the spices (onion, garlic, paprika, chicken stock, peppers, chili pepper) and gradually add the water. Cook for 2 hours or until tender.
When the Rooster is tender, add the reserved blood and let it cook for another 10 minutes, or until the broth thickens. Sprinkle the parsley and chives on top.
Serve it with white rice, okra and angu.

Ingredients

  • 1 Large Rooster
  • Blood from a chicken
  • 2 tomatoes
  • 2 onions
  • 1 yellow pepper
  • 1/2 bunch of finely chopped chives
  • 1/2 bunch of finely chopped parsley
  • 1 tablespoon paprika
  • Salt and black pepper to taste
  • 6 cloves of crushed garlic
  • pepper girl finger to taste
  • 4 tablespoons of oil
  • 2 sachets of powdered chicken broth