|chicken — whole|
|5 ml||cumin — seeds, toasted|
|15 ml||coriander seeds — toasted|
|garlic cloves — crushed|
|chillies — chopped|
|10 ml||sea salt|
|2,5 ml||each mustard powder, cayenne pepper and chilli powder|
|15 ml||brown sugar|
|15 ml||vinegar — brown|
|500 ml||maize meal|
|500 ml||water — boiled|
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.
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.
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