Palm Oil Chop

Ingredients

• 1 fowl
• 1 large teacup yam or sweet potato cut in pieces, 2 inches square
• 1 onion
• 3 tablespoons palm oil
• 1 breakfast cup okro
• 2 or 3 tatassa
• 5 or 6 gauta
• 1£ pints water
• 3 berkono chopped fine
• 1 dessertspoon salt

Method

1. 1

   Cut the fowl for a fricassee and skin the pieces.

2. 2

   Heat palm oil in a pot, add onion and fowl, frying until pale yellow.

3. 3

   Add water, okro, tatassa, gauta, chopped berkono, and salt.

4. 4

   Bring to boil, simmer for an hour, then add yam and continue boiling for 25-30 minutes.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 39. The excerpt below is the record exactly as published.

1 large teacup yam or sweet potato cut in pieces, 2 inches square. 1 onion. 3 tablespoons palm oil. Chop. (II). 1 breakfast cup okro. 2 or 3 tatassa. 5 or 6 gauta. 1£ pints water. 3 berkono chopped fine. 1 dessertspoon salt. 1. Cut up the fowl as for a fricassee and skin the pieces. 82 FOWLS . 2. Put the palm oil in a native pot with a lid, when quite hot put in the onion and fowl, frying till a pale yellow, then add the water, okro, tatassa, gauta, chopped berkono and salt. Bring it to the boil, let it simmer for a short hour, then add the yam and continue boiling for twenty five to thirty minutes. If sweet potatoes are used, twenty minutes will be enough. Serve very hot in the native pot with a napkin folded round. Note. — There are many ways of making palm oil chop; this recipe is a mild one, the fresher the palm oil the better the dish is. Natives mix dried fish with the palm oil chop, but this is not much to the European taste. Exactly the same dish can be made with pieces of mut- ton, cut in two-inch squares. Curried 1 fowl. 1 dessertspoon curry. 1 large tablespoon butter, lard, or ground nut oil. Fowl. (I). 1 onion

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