<bos><start_of_turn>system
You are a helpful AI assistant.
lista de codigos linguisticos disponibles: ["es", "en"].<end_of_turn>
<start_of_turn>user
¿Puedes darme una buena receta de pollo camerunés?<end_of_turn>
<start_of_turn>model
It's actually a basil chicken served with plantains and n'dolé, a kind of spinach from Cameroon. Here are the ingredients for 6 people. Energy value for one part, 350 to 420 kcal.

Ingredients
1 free-range chicken (approximately 1.5 kg)
4 tablespoons of cooking oil (olive oil if you like)
10 to 15 basil leaves
4 cloves of garlic
4 ripe plantains
2 bunches of fresh or frozen n'dolé (get your supplies from African shops)
Salt and pepper

Ingredients for preparing n’dolé
400g peanuts in shell (unsalted)
3 onions
3 cloves of garlic
1 bowl of chicken broth
oil for frying
salt, pepper, chilli

Preparation
The chicken
- Cut the chicken into small pieces (16 to 18 pieces)
- Place the pieces in a casserole dish, brown them in a little oil
- Salt and pepper abundantly, this is a dish that needs to be spiced up
- Turn the pieces often so that they are nicely browned on each side
- Finely chop the basil and garlic, pour into the casserole after 30 minutes of cooking
- Continue cooking while turning the pieces for another 15 min
- When the pieces are golden brown but still soft, place in a dish and serve hot

Toppings
Plantains
- Peel the bananas
- Cut them into slices approximately one cm thick
- Boil (in water) or fry in oil (like fries but at a lower temperature)
- Salt, pepper and serve

The n'dolé
- Wash and press the n'dolé leaves and cut them into thin strips
- Boil them with rock salt to soften them and throw away the cooking water,
- Repeat this operation 2 or 3 times to remove the bitterness from the leaves (This step is not necessary if you have already washed n'dolé balls).
- Crush the peeled peanuts and make a paste with a little water
- Slice the onions and garlic
- Brown the onions and garlic in a little oil
- Add the peanut paste and chicken stock
- Let the peanut paste cook for a quarter of an hour and turn regularly to prevent the paste from sticking to the bottom of the pan. If too thick, add water
- Then add the n'dolé leaves, season (salt, pepper, chili) and simmer for 30 minutes.
- Serve!<end_of_turn><eos>