Prepare your marinade by mixing the olive oil, apple cider vinegar, chicken bouillon powder, and Noubess Hot and Spicy Mango Sauce in a bowl and set it aside.
Prep the hens: cut up the hen into smaller pieces - same as you would if you were cutting a whole chicken. Place the pieces into a large bowl and mix with the marinade. Let marinate for at least 1 hour in the refrigerator.
Preheat the oven to 415 F degrees.
Remove the Cornish hen pieces from the refrigerator and place them onto a prepared baking pan. Roast for 45 minutes.
In the meantime, prepare the okra and tomatoes stew. In a large pot or Dutch oven, add oil, garlic, Noubess Hot and Spicy Mango Sauce, Herbes de Provence, tomatoes and cook until the tomatoes have started to release their juice,
Add the onion, and whole cloves. Mix well.
Add the okra and mix well. Let cook for about 2 - 3 minutes. Add the Cornish hen and mix well.
Add warm water, and bring to a boil. Season to taste with more seasoning and cover. Cook for 10-15 minutes. Remove from the heat and serve alone or with rice, or any other types of grains.
Fresh ingredients are always to use when cooking.
Serve with white rice, rice, and beans, or rice with peas. Also serve with boiled plantains, boiled potatoes, or boiled yams.
You can also use a green or fresh seasoning blend instead of the Herbs de Provence or Italian seasoning.
Using tomato paste of tomato puree is optional.
Any leftover, store in a glass or BPA free plastic container with a lid.
Best to roast the cornish hens instead of frying them. Roasting is healthier than frying.