Divide the poulard so that each gets about 2 pieces. Rub the pieces of poularde with salt and pepper, put them in a suitable bowl and pour the juice of one lemon. Leave the poulard pieces to marinate for about 60 minutes. In the meantime, score the tomatoes, blanch (scald) them, remove the skin, seeds and cut them into pieces. Chop the peppers. Peel and chop garlic cloves. Peel and chop onion. Chop ginger. Chop coriander. Put everything together with the dried shrimps in a suitable bowl and blend with a hand mixer until uniform. Remove the poulard pieces from the marinade and drain. Heat olive oil in a frying pan, pour in the poulard pieces and the mashed quantity and stir-fry for 10-15 min.Add water, stir well and cook at low temperature with the lid closed for about 40-45 min. At the end, repeatedly season strongly with salt and freshly ground pepper and perhaps sprinkle with chopped cashew nuts. Serving: Long grain rice or “farofa”.
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