Blend tomatoes and scotch bonnet together.

Season and boil your chicken to taste. Chop it and set aside.

In hot oil, fry your onions and garlic to build aromatics.

Add your blended purée to the hot oil and let it fry for 10-15mins.

Add your chicken stock and a little bit of water.

Add your potatoes and leave to cook.

When it is almost done, take some potatoes out and mash to give the porridge effect. Put the mashed bits back into the pot and stir.

Serve!