Fowl Stewed with Ground Nuts
From Practical West African cookery, 1910
Best cooked in a small native covered pot.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 37. The excerpt below is the record exactly as published.
Fowl Stewed with Ground Nuts. (1). 1 fowl. 5 or 6 berkono. 1 breakfastcup ground nuts, | 1 teaspoon salt, roasted and peeled. j 1 sweet potato. 2 pints hot water
Cook this with the app: pantry check, scaling, and the assistant.