Fat Rice

• 1 guineafowl or small chicken, about 1 kg (2 lb 4 oz<

Preparation

Wash the guineafowl, cut it into pieces and rinse.

Heat a third of the oil in a large heavy-based saucepan and brown the guineafowl pieces. Add half the nokoss and half the soumbala and sweat, then cover with water and season with salt and pepper. Cook over low heat until the meat is tender, about 45 minutes.

Bring some water to the boil in a couscoussier (