Ingredients
• 2 small chickens
• 1 ½ kilo okras
• ½ glass oil
• 1 medium dried onion
• 3/4 kilo mature tomatoes
• ½ glass vinegar
• Salt
• Pepper

Put the okras in a container to wash them. Clean them, cutting carefully -like the pencil's nose - the stem, so that you don't cut the okra. Put the okras on a baking tray and sprinkle with vinegar and salt. Leave them there for 2 hours.

Clean, wash and singe the chickens. Chop them in pieces. Add salt and pepper and leave them to drain. Cut the onion in small slices. Heat oil in a casserole and sautee the onion and the chicken parts.

Add the sliced tomatoes, salt, pepper, 2 glasses of warm water and leave on the boil for at least 1 hour. Then, add the okras, if needed some warm water, and leave on the boil on a low fire, until only the sauce is left.

Suggestion: You can also fry the okras. You will leave the meat to boil for 45 minutes so that you have enough sauce, because once the okras are ready, they boil faster and don't drink up as much water.

Ingredients
• Turkey meat (for schnitzel)
• 2 eggs
• Crushed breadcrumbs
• Flour
• Frying oil
• Salt
• Pepper

Cut the meat in slices, 2 cm. thick. Hit the slices with a mallet to make them thinner and add salt and pepper.

Then, put a bit of oil on the frying pan and flour the schnitzels from both sides.

Whisk the eggs and put them in a deep container. Put the breadcrumbs on a deep plate.

Deep the schnitzels and then the breadcrumbs in the egg and then fry them from both sides until they are brown.

They are served warm with lemon slices and salad or chips.

Note: If you want the schnitzels to have a crispy crust mix grated cheese with the breadcrumbs in equal analogy.