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What You Need:
(To Serve: 2 - 4)
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Freshly killed chicken, as the blood should be kept (add a cupful of vinegar to prevent clotting)
Lard
1 teaspoon sugar
1 little onion
2 teaspoons flour
Bay leaf
Chopped parsley
Salt
1 pint water
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Translate this recipe:
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| How To Cook: |
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1. For this you require a freshly killed chicken, as the blood should be kept (add a cupful of vinegar to prevent clotting).
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2. Cut the chicken into pieces and brown lightly in hot lard, then add sugar and a chopped onion and fry together.
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3. Add flour, stirring it well in, with half a bay leaf, some chopped parsley, salt and warm water.
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4. Bring to the boil, and then simmer gently for about 1 hour.
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5. Just before serving, stir in the blood and vinegar gradually.
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6. Serve with boiled rice.
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