Poulet a L’africaine

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take half a pound of red peppers and three chili peppers. Dry them in the sun or, if impossible, in the oven. When they are dry pound them in a mortar, add a quarter of a pound of shallots, two cloves of garlic, six cloves, a small piece of ginger, and two bay leaves. Pound all this well together till you obtain a kind of paste.

Take a chicken, cut it in five or six pieces, and brown them in butter on all sides. Add salt, two or three tablespoonfuls of the pepper paste prepared, and cook it very slowly for about ten minutes. Then dilute with hot water, so that it just covers the pieces of chicken. Let it simmer till the chicken is well cooked, by which time there should be very little sauce left.

This is a recipe from the north of Africa. In our countries the preparation of the paste could be simplified by using cayenne pepper, powdered ginger, which could be added in the mortar to the other peppers, the garlic, and the shallots. This dish should be very highly spiced.