Sauce Claire Recipe (light soup)
Print recipe| Serves | 2 |
| Prep time | 25 minutes |
| Cook time | 25 minutes |
| Total time | 50 minutes |
Ingredients
- 1 eggplant (West African variety) (If this is not available, use 1 green zucchini instead)
- 2 tomatoes
- 1 small onion (minced)
- salt, pepper, chili
- 4 pieces chicken
Directions
| 1. | Heat up the oil in a pot. Stir-fry the onions and the chicken. |
| 2. | Once the chicken starts to take some color, add 3 cups of water and boil uncovered for 15mn |
| 3. | Meanwhile, boil the tomatoes with the eggplant cut in quarters (or peeled and cut zucchini). Once cooked, strain, transfer into a blender and puree. |
| 4. | Add the tomato/eggplant puree to the chicken. Add salt, pepper and chili. Cook at medium temperature for 20mn. |
| 5. | Serve hot with some rice, foutou or attieke mixed with red palm oil |
