Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A savory Dixiana dish with roots firmly in Africa. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Ingredients Nutrition


  1. Simmer chicken in water with lima beans and seasonings.
  2. Fry okra, onion and corn in butter until light brown; add tomatoes.
  3. About a half hour before chicken is done, add all remaining ingredients and cook until tender.

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