Fricassée of Iguana

From Guinea

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Fricassée of Iguana is another favourite dish in Guinea. The iguana is a large, edible lizard which is prepared in various ways—roasted, grilled, or in the oven. At certain times of the year, when the females are full of eggs, it is much esteemed, as the eggs are considered a great delicacy. The back only of the animal is used for this fricassée, which is delicious. The pieces of iguana are cooked in hot butter in a casserole and, when browned, a little flour is sprinkled over them. When the whole is browned, a little water is added, as well as parsley, bayleaf and thyme, and a few small onions. This is simmered for about ¾ of an hour, the eggs being added only a few minutes before serving.