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Amasi chicken wings and chakalaka

Amasi chicken wings with hot chakalaka

Amasi chicken wings and chakalaka

For the wings:
1.5kg free range chicken wings
750ml Amazi
3 cups flour
2T coriander seeds
2T cumin seeds
1T black peppercorns
1T mustard seeds
1T chilli flakes
2T onion flakes
1T garlic flakes
2T salt
Oil for deep frying

For the pap chips
2 cups maize meal
4 cups water
Salt to taste

For the chakalaka: combine
2 carrots, grated

1/2 cup red kidney beans

1 red pepper, finely diced
1 green pepper, finely diced
2 spring onions, thinly sliced
2 green chillis, finely diced
1T sugar
1T tomato sauce
1T bbq spice
4T vinegar

Coat the wings in the amasi before dusting in the seasoned flour: for the seasoned flour combine the flour with all the spices. Let the wings sit with the flour on it for 10 minutes before deep frying until golden.
For the pap chips: cook the pap until stiff then place in a greased square container. Allow it to set before turning out and cutting thick chips out of them. Heat some oil in a pan over a medium heat and add the chips, cooking until evenly golden. Serve with the wings and chakalaka

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