Frango com quiabo

Step 1: Rub 3 ⅓ lb chicken pieces, bone in with 1 lime, 2 ½ cloves garlic and 1 tsp salt, cover and marinate in the fridge for 30 minutes.

Step 2: Heat 3 tbsp vegetable oil in a heavy casserole over a medium-high heat and brown the chicken in batches for 4–5 minutes a side until golden.

Step 3: Add 1 onion, the rest of 2 ½ cloves garlic and 1 tsp ground annatto (colorau) and fry for 3 minutes, then add 2 tomatoes and cook for 5 minutes until they soften.

Step 4: Pour in 2 cups hot water and the rest of 1 tsp salt, cover and simmer on a low heat for 30 minutes until the chicken is tender and reaches 165°F at the bone.

Step 5: Meanwhile, heat 3 tbsp vegetable oil in a frying pan over a high heat and fry 1 ⅛ lb okra for 5–6 minutes, stirring, until browned in spots and no longer sticky.

Step 6: For the angu, mix 9 oz fine cornmeal (fubá) with 300 ml of 1.2 litres water to a smooth slurry. Bring the rest of the water (and ½ tsp salt, if using) to the boil, whisk in the slurry and cook on a low heat for 20 minutes, stirring often, until thick, glossy and pulling away from the pan.

Step 7: Fold the okra into the chicken and simmer uncovered for 5 minutes until the sauce thickens slightly. Stir through 4 tbsp parsley and spring onion.

Step 8: Spoon the angu onto plates and serve the chicken and okra over it.