Hey, 1'm THE BOOK Too, ¥ xNOU.
ALRIGHT, Mh CONG TO SHOW YOK HOW
Fo Make “souKouvA.” WTH ME GEG
‘SmAL-TIME SouroUyA VEWooR, TH
RECIPE WL WAKE ME FAMOUS,
HICH WOULD we GREAT?
zm
oR # Ponte
SIs - 500 GRams of miTTOw
(OR OTHER WERT, UT MUTTON 15 THE
ost Tenner, DEH!)
= 1 Lace oMton
= cH parpeR
(Tis 15 FoR You TO SEE IF YOURE MN ENOUGH TO
Hanote 11, DEH!)
aon «BY
CUT THE MEAT ITO PIECES, PLACE THEM WY A BOUL, ADD THE masGl
CUBE AND mvt Well THEN PLACE THE MEAT WA GRILL PAN AND TURN
TT oveR rROM TIME TO TIE, WEN THE meAT IS ALMOST cooKeD
THROUGH, ADD, THE CHOPPED ONION AND THE CHU PEFPER, STIR AND
SERVE HOT, DEH, Avo EAT IT WITH ANYTHING YOU WANT. EHOY YouR
sourouya
Giaureenos
(9 BRASED CHICKEN 1S BETTER THAY TANTIE
arrout’s. a
YUL GVE You my RECIPE SO YOU can SEE FOR s
YOURSELF HOU! DELICIOUS m3 COOKNG 15 <
"folows’s mraisen chicKen"
a
= 4 Thagi TROM FREE-RANGE cHickENS
ee
= 1 LARGE Onions e& @
= 1 Salt Piece OF cinceR
dads = OL, SALT, A PEPPER, A g
~ ca ce
-temecous & @
PURéE GINGER, PARSLEY, GJRLIC, ANO ONION IN A BLENDER AND PLACE THE
ImXTURE INTO A BOUL. ADO SALT) PEPPER, AND THE MAGGI CUBE. COAT THE
(wEEEN PECES, PLACE THEM ON THE GRLLL AND COOK, TURNING THEM FROM
Time To Te.
‘ny SPECIAL TOUCH. A FRUNG PAN, ERAGE THE GRILLED chcKEW PIECES
{ND THE REMAINING SPICE MLN A BIT OF OL FOR I MINUTES. SERVE HOT.
You cay AecomPAnd THS DISH WITH ATTIEKE (CASSAVA SemOUINA), ICE,
FRED OR MASHED Yams, FRIED OR BOLED POTATOES, OR COUSCOUS. EXO!