West African Foodways
Courtesy of The New York Public Library
West Africans considered the lean and dry meat of the Guinea hen superior to other species of poultry. The Fulani of northern Nigeria mastered the art of raising large flocks of Guinea hens in the grasslands where they flourished. West Africans also incorporated the Guinea hens into many of their religious celebrations. We know for example that among the Igbo, Hausa, and Mande, poultry was eaten on special occasions as part of religious ceremonies. Africans had been familiar with frying, baking, and making soups and stews with poultry before they arrived in colonial America because they traditional made such dishes as part of religious holidays and ceremonies.
Georgia Fried Chicken
Ingredients
1 young chicken, weighing from 1 ½ to 2 pounds
Vegetable shortening
1 ½ to 2 cups flour
Salt and Pepper
Directions
“Take a small chicken (In modern terms, use a cut-up frying chicken). Have a deep-fry pan ready with grease at least 2 inches deep (Lard was often used, or in later years vegetable shortening.)”
Sift enough flour in which to roll the chicken pieces. Add salt and pepper to the flour and roll each piece in flour. Place in hot grease. Put the largest pieces in first and on the hottest part of the pan. Cover for 5 min. Remove cover and turn when underside is well browned. Replace cover for another 5 min., and then cook in open pan until bottom side is brown. About 30 minutes if chicken is not too large. Do not turn but once; too much turning and too long cooking will destroy the fine flavor.
Chicago Daily Defender, February 12, 1968
Precolonial African History and Foodways
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