DRUM - - Food -

SERVES 4-6 PREPA­RA­TION: 15 MIN MAR­I­NAT­ING: 1 HOUR BRAAI­ING: 40 MIN COOK­ING: 25 MIN REST­ING: 10 MIN 1 whole chicken RUB 5ml (1t) cumin seeds, toasted 15ml (1T) co­rian­der seeds, toasted 6 gar­lic cloves, crushed 2 chill­ies, chopped 10ml (2t) sea salt flakes or 5ml (1t) fine salt 2,5ml (½t) each mus­tard pow­der, cayenne ­pep­per and chilli ­pow­der 15ml (1T) light brown

su­gar 15ml (1T) brown vine­gar PAP 500ml (2c) maize meal 500ml (2c) wa­ter 500ml (2c) boil­ing ­wa­ter 2,5ml (½t) salt 15ml (1T) but­ter (­op­tional) TO SERVE 250ml (1c) chakalaka 1 Cut out the back­bone of the chicken, open it up and flat­ten by push­ing with the heel of your hand. Trans­fer to a mar­i­nat­ing dish.

2 RUB Mix all the in­gre­di­ents and rub all over the chicken. Cover and mar­i­nate for at least an hour.

3 Slowly braai high over mod­er­ate coals for about 40 min­utes un­til done – turn the grid of­ten to en­sure the meat cooks evenly. Re­move from the heat and set aside to rest for 10 min­utes. Cut into pieces to your ­lik­ing.

4 PAP Mix the maize meal and wa­ter to form a paste. Pour the boil­ing wa­ter into a saucepan and add the paste. Stir well and bring to the boil, stir­ring oc­ca­sion­ally to keep it from catching.

5 Sim­mer the pap for 20 min­utes or un­til stiff. Sea­son with the salt and add the but­ter (if us­ing). 6 TO SERVE Serve the chicken with the pap and chakalaka.

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