This Nigerian recipe is an ideal way to use leftover beef and chicken. Together they make a most appetizing combination. Keef the cold loaf for sandwiches and hors d’oeuvres, etc. It is wonderful for picknicks as this loaf is good hot or cold.

leftover chicken and beef to make 2 lbs. (4 cups firmly packed)

1 tsp. salt

1 tsp. ground ginger

tsp. cayenne pepper

cup chopped onion

cup breadcrumbs

1 tsp. salt

few drops tabasco

4 beaten eggs

tomato sauce or chicken gravy

In a 2-quart bowl: Combine leftover chicken and beef to make 2 lbs. (4 cups firmly packed). Chop finely or put through a meat grinder. Add 1 tsp. salt, 1 tsp. ground ginger, tsp. cayenne pepper, cup chopped onion, cup breadcrumbs, 1 tsp. salt, a few drops tabasco and 4 beaten eggs. Correct the Seasoning. Pack into a well-greased 2-lb loaf pan. Bake at 350 F for 1 hour. Unmold and cut in slices. Use as a meat loaf and serve with your favorite tomato sauce or chicken gravy.

8 4-oz. portions

country : Nigeria

course : poultry dish

source : The African Cookbook / Bea Sandler