Shisa Nyama

Prep time
1h:15min
Cook time
50min
Serves
6

For your next braai weekend, why not try your own spice rub on your favourite meat?

Ingredients:

  • 1 lemon, juiced
  • 2 tsp (10ml) salt
  • ½ tsp (3ml) chilli powder
  • ½ tsp (3ml) ground cumin
  • 1 tsp (5ml) black pepper
  • 1 tsp (5ml) cayenne pepper
  • 1 tsp (5ml) dried oreganum
  • 1 whole chicken, flattened
For the chakalaka sauce:
  • 3 Tbsp (45ml) sunflower oil
  • 1 onion, diced
  • 1 Tbsp (15ml) ginger and garlic paste/crushed ginger and garlic mix
  • 1-2 Tbsp (30ml) curry powder
  • 1 large green/yellow or red pepper, diced
  • 2 carrots, grated
  • 1 can (410g) diced tomatoes
  • 2 tsp (10ml) sugar
  • 1 tsp (5ml) chopped fresh thyme *optional
  • Fresh chilli or chilli flakes, to taste
  • Salt and pepper, to taste

Method:

  1. Coat the chicken in lemon juice.
  2. Mix the spices well and coat the chicken with the spices.
  3. Rest the chicken in the fridge for roughly 1 hour before cooking.
  4. Start the fire while the chicken is in the fridge, or preheat the oven to 180°C.
  5. If braaing, place the chicken on a hot braai grid over medium-hot coals, and braai for 40-50 minutes, turning every 15 minutes. If oven–roasting, transfer the chicken to an oven tray and roast for 30-40 minutes.
  6. Make the chakalaka while the chicken is braaiing by slowly cooking the onion in the oil for 8 minutes - don’t let it burn.
  7. Add the ginger and garlic mix and the curry powder and cook for another minute, then add the rest of the vegetables. Saute for 5 minutes, then add the canned tomato and seasoning.
  8. Let the chakalaka simmer for 15 minutes, and adjust the seasoning to taste (this is the time to add chilli if you are using it).
  9. Serve the warm chakalaka with the chicken.