CUISINE

When buying live chickens, feel the end-point of the breast -bone to determine the age of the bird. The more flexible this is, the younger the bird.

STICKY CHICKEN

This marinade is great for pork too. The cucumber salad is delicious, but not vital- so serve it just with rice if you prefer.
Serves 4, Time 25 mins + marinating

For the sticky chicken
1 tbsp grated ginger
2 garlic cloves, chopped
2 tbsp soy sauce
2 tbsp honey
4 chicken breasts
1 tbsp vegetable oil

For cucumber salad
1 cucumber, halved, seeded and sliced
1 red chilli, seeded and chopped
3 tbsp vinegar
1 large pinch castor sugar

1. For marinade, place ginger and garlic in large bowl. Stir in soy sauce and honey. Score skin of chicken breasts and add to bowl. Rub chicken with marinade and cover. Marinade for 30 minutes or leave overnight in fridge.
2. To make salad, stir all the ingredients together and season with salt. Leave for at least 10 mins before serving.
3. Meanwhile, heat oil min a frying pan. Season chicken with salt, then add to pan, skin side down. Fry on low to medium heat for 5-6 mins each side, until cooked thoroughly. Serve with cucumber salad and/or steamed rice.

MBUZI MZUZU

Fry finely chopped Onions and Garlic in a little oil until light brown. Cut Goat Meat in 1 inch cubes, add to onions and fry a little.

            Douse with White Wine, add Spices and simmer until meat is tender.
            Mix Spices with Lentils soaked in water overnight and boil until soft.

Add lentils to meat, cook together a little, spice and serve with Nsima or Potatoes.

800 g Goat Meat
50 g   Oil or Fat
100 g Onions
1 clove of Garlic
1 teaspoon Salt
a little black Pepper
Rosemary, Thyme

300 g Lentils
1 teaspoon Coriander
1 Bay Leaf
a little Rosemary
Salt
1 teaspoon Vinegar