Hen with Okra

Cut the hen into serving pieces, rinse under cold water, and pat dry with paper towels. Season lightly with salt and set aside.

In a large heavy pot or Dutch oven, melt a generous spoonful of lard over medium-high heat. Brown the hen pieces on all sides until golden, then remove and set aside.

In the same pot, add the finely chopped onion to the remaining lard and sauté over medium heat until soft and translucent.

Score the tomatoes, blanch them briefly in boiling water, then peel, seed, and chop them coarsely. Add the chopped tomatoes to the pot with the onion and cook, stirring, until they break down into a thick sauce.

Return the browned hen pieces to the pot, add enough water to partially cover, then season with salt, a pinch of sugar, and a splash of vinegar to achieve a sweet-and-sour balance. Cover and braise over low heat until the hen is nearly tender.

Trim the tops and tails from the okra, then add the okra to the pot, gently stirring to submerge it in the sauce without breaking the pods. Continue braising until the okra is tender and the sauce has thickened.

Taste the sauce and adjust the seasoning with additional salt, sugar, or vinegar as needed to refine the sweet-and-sour flavor profile.

Remove the pot from heat and scatter freshly chopped parsley and dill over the dish. Serve hot, directly from the pot.