posted Feb 24, 2010, 6:40 AM by Joshua Chiamba
updated Mar 19, 2010, 2:34 AM
- Cameroonian Chicken (Fowl)
- 1 live whole chicken (fowl) (7kg)
- 1 tablespoon of ground green spices (onion, leeks, parsley, curmanju)
- 2 large onions
- 1 teaspoon of garlic
- 1 teaspoon of ginger
- 3 cubes of maggi vegetable stock
- 1 teaspoon of salt
- 0.25 liter of groundnut (peanut) oil
- Boil around 4 liters of water in a large pot (large enough for the chicken to fit in)
- With a sharp blade, cut the neck of the chicken halfway to let the blood drain out.
- When the water has come to a boil, put the chicken (with the feathers on) inside for about 2 minutes.
- Now remove the chicken from the pot, with your hands strongly peel of the skin of the chicken feet, and the beak. After this, you can easily remove the feathers of the chicken by plucking it.
- Once the chicken is plucked, take a large knife and cut into the stomach to remove the intestines with your hands, and clean the inside of the chicken.
- Slice the chicken into 15 to 20 slices of meat.
- Take a new (medium) pot, add half a liter of water and bring it to a boil. Once at a boil, add the slices of chicken, the salt, maggi cubes, garlic, ground green spices, and sliced onion.
- Close the pot and let it simmer on the fire for about 20 minutes, afterwards, stir it for 5 minutes. (most of the water should have been evaporated by now)
- Remove the pot with the chicken and spices from the fire.
- Switch to a new medium sized pot, add the groundnut (peanut) oil to it.
- Remove the slices of the chicken from the old pot and add them to the new pot.
- Put the new pot on the fire, and fry the chicken for 30 minutes.
- If there is any water with spices left in the old pot, you can now add them to the fried chicken, stir it, cover it and let it simmer for another 10 minutes.
- When you see the chicken is done, take it off the fire.
- You can eat the chicken as is, but it can also be served with rice, beans, boiled plantains, hawcriberi, etc.
- Vegitarian: NO
- Spicy: YES
- Recipe contributor: Theresia Maih