Folon w/ Chicken

The word "folon" actually refers to a type of bitter-leaf green that apparently grown only in Cameroon. Real folon leaf is almost completely unavailable here. He recommends substituting spinach, but to go for the bitter-green effect, I recommend making this dish with collard greens ... it works wonderfully!

1 chicken, 3 to 4 pounds (or 8 boneless chicken breasts, if you prefer)

2 to 3 bunches fresh collard greens, or 1 to 2 pounds fresh spinach

3 cups water

5 medium onions

7 tablespoons peanut oil

1 pound fresh peanut butter

4 medium tomatoes, crushed

2 ½ pounds of fresh or dried shrimp, or dried fish (like cod)

Fresh hot pepper, the hottest available ("As much hot pep-air as you can stand!", said Georges. Fresh or dried chiles or ground pepper of your choice. The peanut butter tempers the heat, so don't be shy.)

Salt and fresh ground black pepper to taste

Note: Ingredients may have been altered from the original.

Directions at gumbopages.com

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