Practical West African cookery

2. Divide the legs and wings of the chicken in four pieces, put them with the breast into the saucepan. Pour half-a-pint of boiling water on the chicken, let it boil for two or three minutes, then add the ground nut paste, the onion cut in four, the berkono cut in small pieces and the salt. Let it boil for a good half-hour. Ten minutes before serving, add one raw medium-sized sweet potato, peeled but not cut ; take it out before serving. Note. — This stew is best cooked in a small native covered pot, and is a good dish for the bush, as all the ingredients are easily obtained. Joloff Rice. (I). 1 fowl. 10 small tomatoes or 6 large ones. 6 tablespoons rice. 2 tablespoons lard or 3 tablespoons ground nut oil. 1. Cut the fowl as for a carcase that are left can be i 1 onion. 2 tatassa. 1 large teaspoon salt. 1 pinch pepper. (1 teaspoon dried thyme.) fricassee (the trimmings and sed for stock). Put the lard in the large flat saucepan or native pot, when hot put in the pieces of fowl, shake the pot and keep turning the pieces till they turn yellow, this will take eight to ten minutes. 2. Wash the tomatoes, put them on a plate and cut them horizontally in half. With a knife cut out the cores and put the halves aside on another plate. Then pass the cores, together with the juice of the tomatoes that has collected in the plate, through the sieve, so as to remove the seeds and keep all the juice. 3. Add the halves of the tomatoes, the peppers cut in two, the onion sliced, salt and pepper to the fowl, and go on frying and tossing for a few more minutes. 4. Mix the strained juice with enough hot water to make a pint-and-a-half of liquid, pour it over the fowl and let it boil. 5. Wash the rice and when the contents of the saucepan are boiling fast, throw in the rice (and thyme). Boil for a good half-hour, first quickly and then slowly. As soon as the rice is cooked and the liquid is absorbed, the fowl is done. Serve very hot in a native pot with a napkin round. Marengo Fowl with Tomato Sauce. (II). 1 fowl. 6 large tomatoes or 8 smaller ones. 1 onion. 1 tablespoon butter, lard or ground nut oil. 1 dessertspoon flour. £ lime. 2 berkono or a pinch of pepper. 1 teaspoon salt. A bunch of parsley or a little dried thyme. 1. Cut the fowl as for a fricassee, skin the pieces (the trimmings and carcase that are left can be used for stock). 2. Put the tomatoes, cut in quarters, the onion sliced and half a glass of water into a saucepan. Bring to the boil and let it boil quickly for ten minutes, then pass the contents, mashing them well with the back of a spoon, through a sieve so as to remove the seeds ; this ought to give a large breakfastcup of tomato sauce. 3. Put the butter into the flat saucepan. When hot and singing put in the pieces of fowl, keep turning them till they are a good yellow colour, then sprinkle lightly with the flour. Move the saucepan a little aside and when the flour has been absorbed, pour in slowly the breakfastcup of tomato sauce, add salt, pepper (parsley), two small pieces of lime peel and a little of its juice. Cover the saucepan and let it simmer. If the tomato sauce gets too thick, add a little water. Serve with slices of fried bread or in a ring of boiled rice, mashed yam or sweet potatoes. Palm Oil 1 fowl.