One of the all time favourites.. makes a lot with a single effort, but keeps in the fridge well, to be reheated in a day or two.
This below will feed 10-12 people, likely with leftovers for lunch tomorrow.
- 1/2 cup olive oil
- 5 medium size cooking onions
- 5 red bell peppers
- 5 green bell peppers
- 8 – 10 large white mushrooms
- a handful of garlic cloves, crushed
- ½ kg okra, sliced
- 1 chicken smoked and cut into boneless pieces (i often use 4 chicken legs, they are often easier to buy and are crudely equivalent in weight to a single whole smoked chicken). It is rather important to get the good, smoky, meat – preferably cold- smoked, if available. Also, chicken legs are easier to cheat on – they may carry far more fat than the whole chicken – thus do observe and make an informed decision.
- 1 large smoked sausage (about 0,5 kg.), sliced. Initially I insisted in Portuguese chorizo, but now i am not sure if the good East European smoked sausage in not a better solution.
- 2 large cans crushed tomatoes (or use fresh)
- an equal amount of water
- 2 tsp. tarragon
- 3 tsp. basil or basil leaves.
- 1 tbsp Lea and Perrins Worcester sauce to taste
- 2 tbsp soy sauce
- salt and ground pepper to taste.
- Chop the onions, peppers and mushrooms, saute in the oil.
- Add the garlic.
- Add the okra.
- Let all of this cook gently until soft – about five minutes.
- Add fresh or canned tomatoes and water.
- Add smoked chicken and sausage.
- Add seasonings.
- Simmer the mixture gently for about an hour to let the flavours blend together.
- Correct the seasonings shortly before serving.
- Serve with bread or salad.