Boil water and slaughter the rooster. Immerse the carcass in boiling water in a big wide bowl.

Pluck the feathers and the chicken will be bare, then place it on a rack on fire to dry the skin lightly.

Cut up the chicken,remove the insides carefully and discard the unwanted parts. Cut the meat into sizes.

Boil the meat for half an hour on high heat, I used three stones. Drain the soup,set aside.

Fry onions and the garlic/ginger paste.Till it turns brown.

Add tomatoes and capsicum, cook it till it forms a puree.

Add the meat & stir. Season with salt. Turn off the fire then add chopped corriander.

Serve with Chapati, Rice or Ugali,