750 gr. chicken wings
2 medium onions
2 cloves garlic
4 tablespoons butter
5 large tomatoes
2 mild green chili peppers
8 cups hot water
1 tablespoon salt
3 thin aubergines
500 gr. green beans
2 courgettes
2 small green bell
250 gr. Okra
½ cup vinegar

To fry the aubergines:

1 ½ cups sunflower oil

Preparation method

Partially peel the aubergines in alternate strips 2 cm. wide.  Cut in four lengthways and cut into fingers.  Sprinkle with salt and set aside for 20-25 minutes.  Dice the onions, and finely slice the garlic.  Peel 3 tomatoes, remove the seeds and dice small.  Remove the stalks and seeds of the mild chili peppers and slice finely.  Wash the chicken wings well.  Melt 2 tablespoons of butter in a saucepan, add the onion, garlic and chicken wings, and stir over a medium heat for 10 minutes.  Add the tomatoes and stir until the juice has evaporated.  Add the sliced pepper and cook for a few more minutes.  Add 4 cups of hot water, cover and cook.  When the chicken is nearly tender, add 1 tablespoon of salt, and cook for 15 more minutes.  Set aside.  Wash and string the green beans, and slice thinly.  Peel the courgettes and cut into 1 cm. slices.  Peel and remove the seeds from 1 tomato and dice small.  Remove the stalks and seeds of the bell peppers and divide into large pieces.  Pare the conical ends of the okra without cutting through to the hollow interior.  Soak in vinegar, rub well and set aside.  Melt 2 tablespoons of butter in another saucepan.  Toss in the sliced beans and cook gently for a few minutes.  Add the sliced courgettes, stir and cook for a few minutes in their own juice.  Add the tomatoes and cook for a little longer.  Wash and drain the okra, and setting aside a few okra and pieces of pepper, add the remainder to the saucepan.  Drain the cooked chicken wings, and pour the cooking liquid over the vegetables.  Cover and cook over a medium heat until the vegetables are tender.  Wash the aubergines well, squeeze and dry.  Fry in hot oil until golden brown, drain off the excess fat and place in a bowl.  Heat a large earthenware casserole and arrange the chicken wings in the bottom.  Pour the boiling vegetables and liquid over the top.  Arrange the fried aubergines, a few okra and pieces of pepper you set aside and 1 sliced tomato over.  Cover and bake in a pre-heated oven at 150˚C for 15 minutes, then remove the lid and bake for another 5 minutes.  Serve hot.

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