This recipe, as cooked live by Georges Collinet on Afropop Worldwide serves eight.

Ingredients:

1 roasting or stewing chicken, cut up (3-4 lbs.)
2 lbs. fresh spinach or bitter leaf, or 3 packages frozen chopped spinach
5 medium onions
1/2 cup peanut oil
1 lb. fresh peanut butter
4 medium tomatoes
2-1/2 lbs. dried or fresh shrimp, or dried fish (like cod)
fresh hot pepper (the hottest!)
salt and pepper to taste

Directions:

Prepare greens: blanch or steam spinach; boil bitter leaf in a big pan of water for 30 minutes; or thaw and drain frozen spinach.
Put chicken in a Dutch oven or large skillet with a little water (3 cups), a little salt and one minced onion. Boil for 5 minutes.
Remove chicken and pat dry; set aside, keeping broth. Mix 1 to 2 cups broth with peanut butter so it becomes more liquid; set aside.
Fry chicken in about 4 tablespoons oil until golden.
Remove chicken; add 2 minced onions, crushed tomatoes, and peanut butter mixture to same pan. Cook over medium heat for 20 minutes; stir frequently.
Add your pieces of chicken, shrimp or dried fish, hot pepper (as much as you can stand), the spinach or bitter leaf, and season with salt and pepper. Cook for about 15 minutes on medium heat.
Meanwhile, saute the last 2 onions in oil. Serve folon in serving dish topped with sauteed onions. Serve with sweet potatoes, plantains, rice or all of the above.