Ginger-beer chicken, served with creamy corn pap

Prep time
Cook time

This recipe uses homemade ginger beer to make an easy weeknight meal.


  • 800g chicken (mixed portions)
  • 500ml homemade ginger beer
  • 1 beef stock cube
  • 1 clove garlic, crushed
  • 2 tsp cayenne pepper
  Creamy corn pap:
  • 1 litre water
  • 1 cup mielie meal
  • 1 can creamed corn


  • Combine ginger beer, stock, garlic, and cayenne pepper.
  • Place chicken in a sealable bag and add the ginger-beer mixture. Marinate for 1 hour.
  • Place the chicken in a baking tray with the marinade.
  • Bake for 45–60 minutes, basting halfway.
  • The chicken is done when you cut into the thickest part and the juices run clear.
  • Serve with creamy corn pap.
  Creamy corn pap:
  • Bring 1 litre of water to the boil in a pot.
  • In a jug with the mielie meal, add ¼ cup cold water, stir, and add to the boiling water.
  • Stir the porridge and cover. Simmer, stirring every 10 minutes, for 30 minutes.
  • Serve immediately with the chicken.