Marengo Fowl with Tomato Sauce

Ingredients

• 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

Method

1. 1

   Cut the fowl for a fricassee, skin the pieces.

2. 2

   Boil tomatoes and onion with water for 10 minutes, then sieve to make tomato sauce.

3. 3

   In a saucepan, heat butter, add fowl pieces, turning until yellow, then sprinkle with flour.

4. 4

   Slowly add tomato sauce, salt, pepper, lime peel, and juice.

5. 5

   Cover and simmer, adding water if sauce thickens.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 38. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.