African-style chicken stew recipe

Chicken Recipe E.Blogspot.com; stewed chicken

1 chicken
25 ml (2 tablespoons) butter or hoendervet
37.5 ml (3 tbsp) flour
Salt and pepper
6 cloves
A button grated nutmeg
12.5 to 25 ml (1 to 2 tablespoons) sago, soaked
in 125 ml (1 / 2 cups) cold water

Wash and scorching the bird and cut it into pieces.
Sprinkle each piece with salt, pepper and flour.
Heat the butter or fat in a heavy saucepan and fry the pieces of brown in it.
Add about 250 ml (1 cup) boiling water and cloves to. Let them stew slowly until the meat is tender. (Feel with a fork in the leg muscles.)
Once soft, add the nutmeg and sago and stir carefully to avoid burning the sago.
Fill the water if needed and if the sauce is too thin, thicken it with 25 ml (2 tablespoons) noodles together with the sago added.
Apply it to the sauce and remove the cloves before.

L.W. If elected, can 125 ml (1 / 2 cup) sweet wine added just before it was submitted.
To make rich gravy, add the beaten yolk of an egg a few minutes before it was submitted.