Ingredient

• 1 fowl
• 2 slices of yam
• 8 onions
• 1 cig. tin groundnut paste
• 4 medium-sized tomatoes
• Flour
• Salt to taste
• 1/2 teasp. ground pepper
• 3 oz. fat Stuffing

Method

1. Prepare yam, grind pepper, onions and tomatoes.
   
2. Fry pepper, onions, tomatoes, groundnutpaste and yam. Fowl 1. Kill chicken and pluck dry. 2. Wash with warm water.
   
3. Cut off lower half of wings and the feet.
   
4. Remove the oil bag.
   
5. Slit down the back and remove back bone; cut the top part off the neck.
   
6. Remove the internal organs, being careful not to break the gall-bladder.
   
7. Loosen flesh and remove leg bones, being careful not to break the skin. Remove the breast bone.
   
8. Quickly wash all over, lay flat on board and sprinkle with salt.
   
9. Stuff with prepared stuffing, tie it up into shape and dot breast with lard.
   
10. Grease a deep baking tin or pot, flour chicken lightly and bake or pot roast for 1 and 1/4 - 1 and 1/2 hours.