Roughly chop 1 onion, the red bell pepper, and the parsley.

Blend the chopped aromatics with 1 tbsp water until smooth.

Add the ground dried squash seeds and 1 tsp salt to the blended mixture.

Blend for 2 to 3 minutes until the mbika mixture is homogeneous.

Bring 3 cups water to a boil in a covered pot.

Shape the mbika mixture into small packets with clean hands.

Add the mbika packets to the boiling water and cover the pot.

Cook over medium heat for 40 to 45 minutes, until most of the water has reduced.

Cut the smoked chicken into serving pieces.

Brown the smoked chicken pieces in a little vegetable oil.

Chop the remaining onion, green bell pepper, and tomatoes.

Blend the tomatoes, chopped onion, green bell pepper, and garlic purée into a sauce.

Heat the tomato sauce in vegetable oil and season with the remaining salt, black pepper, and nutmeg.

Cook the tomato sauce for about 3 minutes, stirring occasionally.

Add the cooked mbika packets and browned smoked chicken to the tomato sauce.

Add the chili pepper and remaining water, then cover the pot.

Simmer for 20 minutes, then serve hot.