Page 54 - Through the eyes of an African chef

THROUGH THE EYES OF AN AFRICAN CHEF
Umleqwa – Sunday potroast chicken
INGREDIENTS
1 whole free-range chicken, cleaned 1.5l chicken or vegetable stock
2 peppercorns to taste
1 bay leaf
Salt to taste
The name ‘umleqwa’ literally means ‘chased’ in isiXhosa and isiZulu languages. In Mzansi (South Africa) slang, it has been coined ‘chicken hard body’.
People constantly seek suppliers of free-range/umleqwa chicken (free-roaming, not factory-farmed chicken). They know the difference by just looking at the chicken. Some elders will not eat the chicken unless it’s umleqwa. Traditionally, chicken was eaten on Sundays, when travellers came by. In today’s world, chicken is an everyday meal.
INSTRUCTIONS
In a large pot over the stove – or ideally over a fire in a 3-legged pot – place the chicken and all the ingredients. Boil for 45 minutes to an hour, or until the chicken is cooked. Keep adding water, as necessary.
Option 1: In a 3-legged pot
When the chicken is ready, remove it and reduce the juices further in a smaller pot to thicken the sauce. Brown the chicken in its own fat for 2–3 minutes. When the chicken is ready, remove it, cut it into pieces and serve in a bowl with the umhluzi (sauce).
Option 2: Over the stove
Over the stove the method is the same, but it could take longer than Option 1. You need two pots: One to cook the chicken and the smaller one to thicken the juice for the sauce.
SERVES 4–6 COOKING TIME ±60 MINS
52 MAINS AND SIDE DISHES [ chapter two ]