Original name: Simaumo

Origin: Gambia

1 kg basmati rice, washed
400 ml olive oil (2 glasses)
1 kg chicken thighs, washed and pat dried
700 gr tomato puree
2 big onions, chopped finely
1 teaspoon of chili powder
1 small cube of Maggi (bouillon cube commonly used in Africa)
2 tablespoons of salt (for the rice)
1 teaspoon of salt (for the chicken)

Add 2 liters of water in a big pot and put it on high heat. When it starts boiling add the salt and the rice and cook it at medium heat. When the rice is cooked, drain the remainig water and the rice is ready. You can keep it aside.

Heat the oil in a pot on medium-high heat until the oil gets very hot. Mix the onion and the tomato puree in a bowl and add them to the pot. Stir occasionally for 5 minutes. Add the washed and dried chicken thighs, 2 glasses of water, chili powder, the maggi boullion and the salt. Stir it well and cover it. When the gravy starts boiling, lower the heat and cook it covered at low heat for about 1 hour. Taste it and adjust salt if needed.

The rice and the chicken are served separately. When you eat, you can get some rice and you can put a chicken thigh on top together with some gravy.