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  1. In a pan or wok, heat cooking oil and atsuete oil.
  2. Saute garlic, onion.
  3. Add the pork, liver, chorizo de Bilabo, tomatoes, bell pepper, paprika, patis and the stock.
  4. Cover and bring to a boil. Simmer for 20 minutes or until the pork is tender.
  5. Add the chickpeas, potatoes and raisins. Boil of another 2 minutes.
  6. Salt and pepper to taste.
  7. Serve hot with white rice.