Wash and perboil rice. Then boil with little salt until it’s tender.

Slaughter fowl, remove feathers with hot water and cut into smaller chunks, wash and marinate with Benny chicken stock, seasoning cubes, onion and salt. Cook for 20mins stir very well and cook for 10 more mins then fry the chicken with soya oil until golden brown

Blend tomatoes, pepper, onion, tatashi with ginger and boil for until the water drys up

Pour Soyaoil in frying pan add a little salt and Fry the tomatoes until it’s done. Add green pepper, Benny chicken stock, seasoning cubes, curry and fry for a while

Serve white rice and stew with chicken