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Chicken ‘Ncip ‘Nciap (or ‘Ngip ‘Ngiap)
The onomatopoeic name of this dish probably comes from the sound of knife while cutting the chicken into pieces.
Prep Time 20 min
Cook Time 40 min
Servings
People
Ingredients
Spices, herbs and seasoning
Prep Time 20 min
Cook Time 40 min
Servings
People
Ingredients
Spices, herbs and seasoning
Instructions
  1. Cut the chicken into rather small pieces, put it in a saucepan and cook it with some chopped lard and a little olive oil.
  2. After about 30 minutes, when the meat has browned, pour a glass of white wine, raise the heat and let it evaporate. Season with a sprig of rosemary, some sage leaves, about ten unpeeled cloves of garlic, pepper or chilli pepper to taste and salt.
  3. Finish cooking and, if the meat has dried too much, moisten with a few pieces of fresh tomato.