1. Pull skin off chicken drumsticks cut the same way you prepare seasoned chicken stew, clean with lime halves and white vinegar, rinse with cold water, clean again with half sour orange, and rinse with 3 cups water boiled with 3 pieces scallion and half lime. Let soak for 10 minutes.

2. Discard water, in large bowl marinate chicken with garlic crushed, 1 onion, green bell pepper, half parsley, scallions crushed, thyme, salt, and 1 tablespoon sour orange juice. Let marinate preferably overnight or for 3 hours based upon your needs. You can otherwise season chicken with 2 tablespoons ground spices!

3. On the other hand, snip off ends and tips of okra, cut in half then rinse (see image). Dice plum tomatoes.

4. In the meantime, bring to a boil 1 cup mushroom in small pot with 3 cups of water (10 minutes), strain mushrooms and put apart.

5. In large saucepan or medium pot, warm up oil on medium heat, sauté diced tomatoes, ragù sauce and peppers for 3 minutes, then add only chicken drumsticks pieces, add 2 tsp salt, black pepper, drops of sour orange juice, 1 onion sliced, parsley, thyme, hot pepper, stir and let simmer until golden brown (35 min.). P.S. If chicken is not brown enough, put in preheat oven in tray for 10 minutes.

6. Remove cooked chicken from pot if golden brown and put aside. Remove hot pepper, add okra in saucepan or pot, then mushroom water, let simmer for 6 minutes.

7. Put back chicken in saucepan or pot, add remaining onions, peppers and salt to taste, parsley. Cover, lower heat, let simmer for 20-30 minutes while stirring every 10 minutes.

8. Turn off stove, serve with white rice, plantain, or white yam, lettuce, sliced tomatoes.