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.