INGREDIENTS

1. Four 2 ^1/2-pound whole hens, cut into 8 to 12 pieces each
2. 1/2 cup onions, chopped coarsely
3. 2 cloves garlic, minced
4. 1/2 pound butter or oil
5. Salt
6. Cayenne pepper
7. Paprika
8. 2 cups chicken stock or water
9. 2 bay leaves
10. Tomatoes, cut in tiny wedges
11. 4 large sweet potatoes, peeled and cut in 1-inch chunks
12. 4 firm bananas, peeled and cut in 1-inch chunks (plantains may be used, if available)
13. 2 cups white rice
14. 4 to 5 cups boiling salted water
15. Tabasco sauce (optional) 

Method:

• In a 6-quart heavy pan, sauté onions with garlic and butter.
• Sprinkle the guinea hens with salt, cayenne pepper, and paprika. Sauté on all sides until golden brown.
• Add chicken stock or water, bay leaves, tomatoes, sweet potatoes, and the firm bananas.
• Correct the seasoning (use a few drops of Tabasco if needed).
• Cook rice in boiling salted water.
• Serve hens over rice.