For 2 people
For 2 people
Start by boiling the palm nuts in water. Once cooked, crush them and strain them to extract their juice.
Season the chicken with black pepper, chopped garlic and onion, and a bouillon cube. Cook everything in a saucepan with half a cup of water for 10 minutes. Let simmer.
Add the tomato and the juice extracted from the palm nuts.
Pour additional water into the pan. Let it cook for 15 minutes.
Stir in the shrimp, salt and chili to taste.
Simmer until the sauce thickens and the palm oil rises to the surface.
Serve.
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