If desired: Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chile pepper, and salt. Let it marinate for fifteen minutes to an hour.
Over high heat, bring the oil to cooking temperature in a deep skillet or a dutch oven. Add the chicken and cook it on all sides until it is slightly browned, but not done.
Add the onion, garlic, chile pepper, and tomato. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
Add the squash or eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra. Gently simmer for a few minutes -- until the okra is tender.
Servings 4