Poulet Menagere

Ingredients

• 1 fowl
• 1£ tablespoons butter, lard or ground nut oil
• 1 large onion cut in 5 or 6 pieces, not sliced
• 1 teacup tumuku, risga or sweet potatoes, cut in one inch squares
• 1 clove
• 2 berkono or one good pinch pepper
• 1 teaspoon salt
• 1 teaspoon dried thyme or chopped parsley

Method

1. 1

   Heat 1 tablespoon butter in a saucepan, add tumuku or sweet potatoes, cooking until yellow.

2. 2

   Remove and keep warm.

3. 3

   In the same pan, add remaining butter, fry the fowl until light yellow, then return vegetables, adding clove, herbs, pepper, and salt.

4. 4

   Cover and cook slowly until done.

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.

Poulet Menagere. (I.) 1 fowl l£ tablespoons butter, lard or ground nut oil. 1 large onion cut in 5 or 6 pieces, not sliced. 1 teacup tumuku, risga or sweet potatoes, cut in one inch squares. 1 clove. 2 berkono or one good pinch pepper. 1 teaspoon salt, i teaspoon dried thyme or chopped parsley.

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