Food & Wine Festival 2000 - Africa
Durban Chicken and Paps Square with Tomato Chutney
Durban Chicken on Sugarcane
Africa
1 chicken breast, cut in half
2 sugar cane sticks
3 T. Durban Spice/Punjab Gold
1 pinch salt, to taste
1 C. sugarcane juice/sugar water
1 T. vegetable oil
In a small pan, soak sugar cane stick in sugar water. Cut chicken breast in hlaf and cut in big chunks. Put chicken on sugar cane stick (make sure the bottom of sugar cane does not touch the meat. Sprinkle with Durban mix and salt. Let marinate for 10 minutes. Sprinkle with vegetable oil and grill until done. Serve with Voodoo Mustard Sauce
Note: Sticks can be chewed after you eat the chicken.
Sugar Water: Mix 1 C. water and 1/4 C. sugar. Heat until sugar melts and let cool.
Durban Spice Mix:
2 T. paprika
1 T. cumin
2 T. Anatto seeds
1 t. cloves
2 T. salt
1 t. nutmeg
3 T. coriander
1 t. cinnamon
1 T. tumeric
1 t. black pepper
Finely grind (or buy ground) all spices. Mix and store in a tight covered container.
Voodoo Mustard Sauce
1 1/2 C. Coleman mustard
7 1/2 C. Dijon mustard
3 C. Voodoo Sauce *
3 C. honey
In a food processor, combine and mix all ingredients into a smooth puree.
* Voodoo Sauce:
2 cans chipotle peppers
1/2 C. Teriyaki sauce * (or your favorite bottled variety)
3/4 C. brown sugar
In a food processor, combine and mix all ingredients into a smooth puree.
* Teriyaki Sauce:
3/4 gallon sugar
1 gallon low sodium soy sauce
6 heads garlic, peeled and chopped
4 hands ginger root, peeled and chopped
4 bunches scallions, white only in 1/2" pieces
Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes. Strain and keep refrigerated until ready to use.
Note: Amounts can be adjusted for a "family sized" recipe.
Paps Square with Tomato Chutney
Africa
Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt to taste
In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals.
Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardomom powder
1/2 t. red chili flakes
In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.
Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.
Africa
1 chicken breast, cut in half
2 sugar cane sticks
3 T. Durban Spice/Punjab Gold
1 pinch salt, to taste
1 C. sugarcane juice/sugar water
1 T. vegetable oil
In a small pan, soak sugar cane stick in sugar water. Cut chicken breast in hlaf and cut in big chunks. Put chicken on sugar cane stick (make sure the bottom of sugar cane does not touch the meat. Sprinkle with Durban mix and salt. Let marinate for 10 minutes. Sprinkle with vegetable oil and grill until done. Serve with Voodoo Mustard Sauce
Note: Sticks can be chewed after you eat the chicken.
Sugar Water: Mix 1 C. water and 1/4 C. sugar. Heat until sugar melts and let cool.
Durban Spice Mix:
2 T. paprika
1 T. cumin
2 T. Anatto seeds
1 t. cloves
2 T. salt
1 t. nutmeg
3 T. coriander
1 t. cinnamon
1 T. tumeric
1 t. black pepper
Finely grind (or buy ground) all spices. Mix and store in a tight covered container.
Voodoo Mustard Sauce
1 1/2 C. Coleman mustard
7 1/2 C. Dijon mustard
3 C. Voodoo Sauce *
3 C. honey
In a food processor, combine and mix all ingredients into a smooth puree.
* Voodoo Sauce:
2 cans chipotle peppers
1/2 C. Teriyaki sauce * (or your favorite bottled variety)
3/4 C. brown sugar
In a food processor, combine and mix all ingredients into a smooth puree.
* Teriyaki Sauce:
3/4 gallon sugar
1 gallon low sodium soy sauce
6 heads garlic, peeled and chopped
4 hands ginger root, peeled and chopped
4 bunches scallions, white only in 1/2" pieces
Bring all ingredients to a boil in a non-reactive pot and reduce to simmer for 30 minutes. Strain and keep refrigerated until ready to use.
Note: Amounts can be adjusted for a "family sized" recipe.
Paps Square with Tomato Chutney
Africa
Paps Square:
2 qts. boiling water
2 1/2 C. white corn flour
salt to taste
In a small pot, heat water until boiling. Add corn flour and salt to taste. Stir and cook thoroughly. Place the cooked pap on half sheet pan and let cool until it gets hard, in refrigerator. Cut into squares for serving. Can be served with chutney or any choice of sauce.
Note: This is a basic staple of African meals.
Tomato Chutney
1 1/2 C. sugar
1/2 C. cool water
1 C. malt vinegar
1 qt. tomatoes, peeled and diced
1 1/2 T. Jalapeno, seeded and minced
2 T. fresh minced ginger
1 T. coriander, toast and grind seeds
1 t. cardomom powder
1/2 t. red chili flakes
In a non-reactive saucepan, combine sugar and water. Bring to a boil over high heat. Do not stir or move in any way. Cook until amber colored. Remove from heat and add malt vinegar. Beware of steam.
Add all other ingredients except the tomatoes, stir and bring to a simmer. Allow liquid to reduce and thicken to a syrup consistency. Add the tomatoes and let simmer for 5 minutes, stir well. Remove from heat and cool in refrigerator. Do not over cook the tomatoes.
