Amasi chicken wings with pap-and-corn fritters

Prep time
Cook time


Chicken wings:
  • 12 chicken wings
  • 250ml amasi
  • 20g parsley, chopped
  • 20g coriander, chopped
  • 2 garlic cloves, minced
  • 5ml chilli flakes
Pap and corn fritters:
  • 500ml chicken stock
  • 100g maize meal
  • 25ml olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 50ml tinned corn, rinsed
  • 30ml parsley, chopped
  • salt and pepper
  Spicy atchar dressing:
  • 100ml mango atchar
  • 20ml honey
  • 100ml cream cheese
  • lemon juice
  • salt and pepper


Chicken wings:
  • Mix the chicken with the amasi, parsley, coriander, garlic and chilli.
  • Leave to marinate in the fridge for at least 6 hours (preferably overnight).
  • Preheat the oven to 180°
  • Place the chicken pieces in a baking dish and bake for about 30 minutes until cooked through.
  Pap and corn fritters:
  • Put the stock in a pot on the stove and bring to the boil.
  • Add the pap, a little bit at a time, whisking continuously until it’s all been added.
  • Reduce the heat to medium, put a lid on the pot, and allow the pap to cook for 10 minutes.
  • Stir the pap with a wooden spoon and allow to cook with the lid on for a further 5 minutes or until fully cooked.
  • In a separate pan, heat 10ml olive oil over medium heat. Add the onion and garlic and sauté until soft. Add the corn and cook for a further 2 minutes.
  • Add this mixture to the pap. Add the herbs and season to taste.
  • Roll the pap out into a 1.5cm layer and cut out circles, using a ring cutter.
  • Heat the remaining oil in a pan and panfry the pap fritters until golden and crispy.
  Spicy atchar dressing:
  • Blend all the ingredients together, keeping it all a little bit chunky.
  • Season with lemon juice, salt and pepper.
  To serve:
  • Serve the chicken wings alongside the pap and corn fritters.
  • Drizzle with the atchar dressing and top with fresh coriander.