Prepare a traditional meal using chicken, game meat, or fish, with suitable accompaniments and two drinks.

Here are the answers to your questions: a) Three attractive dishes using chicken, game meat, and dry fish: • Chicken Stew: A rich stew made with chicken pieces, tomatoes, peppers, onions, and spices, often served with rice or yam. • Bushmeat Pepper Soup: A spicy, aromatic soup featuring game meat (e.g., venison, grasscutter) cooked with local spices like uziza, uda, and ehuru. • Dry Fish Sauce (Ayamase): A flavorful sauce made with smoked or dry fish, green bell peppers, onions, and palm oil, typically eaten with boiled yam or rice. Meal preparation for you and two friends using Chicken Stew: Dish: Chicken Stew with Jollof Rice Ingredients for 3 people: • Chicken pieces (about 500g) • Rice (3 cups) • Tomato paste (1 small can) • Fresh tomatoes (4-5 medium) • Bell peppers (2-3, red) • Onions (2 medium) • Scotch bonnet peppers (2-3, adjust to taste) • Vegetable oil (1/2 cup) • Chicken stock or water • Curry powder, thyme, bay leaves, salt, seasoning cubes Preparation: 1. Season and boil chicken until tender. Fry lightly if desired. Set aside. 2. Blend fresh tomatoes, bell peppers, onions, and scotch bonnets. 3. Heat oil in a pot, add sliced onions, then tomato paste. Fry for 5-7 minutes. 4. Add the blended pepper mixture and fry until the water dries out and the oil floats to the top (about 15-20 minutes). 5. Add chicken stock, curry powder, thyme, bay leaves, salt, and seasoning cubes. Bring to a boil. 6. Add the parboiled rice to the stew base, stir, and ensure the liquid level is just above the rice. Cover tightly and cook on low heat until rice is tender and liquid is absorbed. 7. Stir in the cooked chicken pieces and serve hot. Suitable Accompaniments: Fried plantain, coleslaw, or a simple green salad. b) Preparation of a traditional drink: Zobo Drink (Hibiscus Tea) Ingredients: • Dried hibiscus flowers (zobo leaves) (2 cups) • Ginger (1 large piece, peeled and sliced) • Pineapple peel (from 1 pineapple) or pineapple juice (1 cup) • Cloves (1 teaspoon) • Sugar (to taste) • Water (8-10 cups) Preparation: 1. Rinse the dried hibiscus flowers thoroughly to remove any dust. 2. In a large pot, combine the rinsed hibiscus flowers, sliced ginger, pineapple peel, and cloves. 3. Add water and bring the mixture to a boil. 4. Reduce heat and let it simmer for 20-30 minutes, allowing the flavors to infuse. 5. Remove from heat and let it cool completely. 6. Strain the mixture using a fine-mesh sieve or cheesecloth to separate the liquid from the solids. 7. Add sugar to taste and stir until dissolved. If using pineapple juice instead of peels, add it now. 8. Chill the zobo drink in the refrigerator before serving.