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 piece of lime peel
• 1 clove
• 2 berkono or a pinch of pepper
• 1 teaspoon salt
• (1 teaspoon parsley and dried thyme)

Method

1. 1

   Put in the native pot a tablespoon butter.

2. 2

   When quite hot, put in the fowl whole, turning it to brown all over.

3. 3

   Remove the fowl, add half the vegetables, return the fowl, add the rest of the vegetables, salt, pepper, lime peel, cloves, and herbs, and pour over the stock.

4. 4

   Bring to boil, cover, and simmer gently for an hour.

5. 5

   Serve in the pot.

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. 1 teaspoon salt. (1 teaspoon parsley and dried thyme)

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