- Gluten Free
1 box Barilla Gluten Free Rotini
4 Smoked chicken leg, cleaned
2 Medium sized onions, cut lengthwise
300g Fresh okras, remove hat and cut in halves
5 White eggplants, cut in quarters
2 Fresh tomatoes, chopped
1 Scotch bonnet hot pepper
1L chicken broth
1 teaspoon coriander powder
In a blender, mix together:
3 garlic cloves
30g fresh ginger, peel and chopped
1 parsley sprigs
2 sage leaves
In a pot, put the chicken legs, the ntoutou mix (125 gr), and the scotch bonnet. Bring to boil and cook for 20 minutes. After 20 minutes, add the white eggplants, chopped onions, and let it cook another 10 minutes.
Once the chicken is well done, add the okras and tomatoes. Cut the heat, do not move your pot and let it cook for 5 minutes. For a spicier dish, burst the scotch bonnet with a fork at the end of cooking time.
Meantime, in a pot bring 4 liters of salted water to boil and cook pasta for 8-9 min. Then remove the water, add a pat of butter and keep warm.
Once the cooking time is done, dress on top of the pasta and serve.