11 Jan Peri peri chicken on the braai served with maize meal balls, butternut salad and roti’s with condensed milk and ginger ice cream

Posted at 10:04h in Chicken, Dessert, Kaapse Kombuis Kuiers op Radio KC, Mains, Nibbles / Amuse-bouche, Recipes, Red Wine, Side dishes & Salads, Vegetables, White Wine by

Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Print Recipe
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Servings Prep Time
6-8 people 30 minutes
Cook Time
45 minutes
Ingredients
Maize meal balls
  • 2 cups maize meal or braaipap
  • 3 cups water
  • 10 ml salt
  • 1 tin Rhodes quality creamed sweetcorn
  • 2 cups cheddar cheese, grated + extra for the topping
  • 2 tins Rhodes quality Italian style tomatoes
  • 1/2 cup Pakco vegetable atchar
  • 1/2 cup cream
Peri peri chicken
  • 8 drumsticks and 8 thighs
  • 1 tin Rhodes quality tomato puree
  • 30 ml Hinds Paprika
  • 30 ml Hinds Cayenne pepper
  • 100 ml Willow Creek Lemon flavoured olive oil
  • Salt and pepper to taste
  • 30 ml brown sugar
Butternut salad
  • 1 large butternut, peeled and grated
  • 1 tin Rhodes quality crushed pineapple
  • 1 packet Trotters pineapple jelly
Roti's with condensed milk and ginger ice cream
  • 1 packet Magpie roti's, cooked according to the package instructions
  • 1 tin condensed milk
  • 1 cup desiccated coconut lightly toasted
  • 2 liter Vanilla ice cream
  • 30 ml Hinds ground ginger
  • 30 ml Fresh grated ginger
Instructions
Maize meal balls
  1. Heat the water and salt in a large pot to boiling point.
  2. Slowly whisk in the maize meal and turn down to the lowest setting.
  3. Cover with a lid and steam for 10-15 minutes or until cooked and thick.
  4. Cool down completely when done and roll into balls.
  5. Stuff each ball with some cheese and place in a deep prepared oven dish.
  6. Mix the tomato, atchar and cream together and pour over the maize balls.
  7. Scatter over the remainder of the cheese and bake in a 180-degree oven for 20-25 minutes or until the cheese is bubbling and golden brown.
Peri peri chicken
  1. Mix the tomato, paprika, cayenne, olive oil and sugar together and season to taste.
  2. Add the chicken pieces and marinade for 4 hours or overnight.
  3. Braai on medium hot coals until well charred and cooked.
  4. Serve with some lime wedges.
Butternut salad
  1. Mix the grated butternut, pineapple and jelly powder together and place in the fridge for at least 2 hours before serving.
Roti's with condensed milk and ginger ice cream
  1. Mix the ground ginger and fresh ginger into the vanilla ice cream and place in the freezer for 4 hours or overnight.
  2. Serve the roti’s with drizzles of condensed milk, some toasted coconut and the ginger ice cream.