Cameroonian chicken roasted in kraft paper from Senegal: Modern Senegalese Recipes from the Source to the Bowl (page 249) by Pierre Thiam and Jennifer Sit

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Raw kani sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Advance prep: Chicken marinates overnight before cooking. Can substitute yellow onions for red onions. See recipe for serving suggestion.

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