Poulet Cocotte

Name: Poulet Cocotte
Ingredients: 1 fowl; | pint stock; 1 tablespoon butter, lard or ground nut oil; 10 young green onions (if not available, onion cut in medium pieces); 1 teacup of tumuku, risga or sweet potatoes, cut in one inch squares; 1 tatassa; 1 clove; 1 piece of lime peel; 2 berkono or a pinch of pepper

From Practical West African cookery, 1910

Recipe appears incomplete.

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 40. The excerpt below is the record exactly as published.

Poulet Cocotte (II). 1 fowl. | pint stock. 1 tablespoon butter, lard or ground nut oil. 10 young green onions (if not available, onion cut in medium pieces). 1 teacup of tumuku, risga or sweet potatoes, cut in one inch squares. 1 tatassa. 1 clove. 1 piece of lime peel. 2 berkono or a pinch of pepper

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