Head Chef at BON Hotel Waterfront Richards Bay, Nonhlanhla Mabaso
, shares her top three must-serve dishes for your wedding.
It may not be a new concept but fusion food is still rare at occasions like weddings, especially at very traditional celebrations. Head Chef at BON Hotel Waterfront Richards Bay, Nonhlanhla Mabaso, suggests adding a little creative flavour to your dishes while keeping them close to home, such as amasi-marinated Cajun chicken.
This is an African twist on the beloved American Southern-fried chicken traditionally marinated in buttermilk but this shakeup is sure to please guests. Take a look at the amasi-marinated Cajun chicken recipe and two other originals to try out below.
Amasi-marinated Cajun chicken
1kg of chicken serves 8 to 10 guests
*You may multiply quantities according to the number of guests
Ingredients
1kg chicken pieces of your choice
1½ cups Amasi
1tbsp Cajun spice
Pinch of salt and pepper to taste
Mix all your spices and seasoning. Add the chopped coriander to the amasi.
Pour amasi over your chicken and leave to marinate for about two hours.
Remove each piece from the marinade and dust with seasoned flour.
Transfer the chicken to a baking tray and put in the freezer for about 20-30 minutes.
Bake at 180 degrees Celsius or deep fry the chicken, based on your preference.
Add your Amarula Gold and fresh root vegetables and let it simmer for about 10-15 more minutes.
In a separate bowl beat the eggs, remaining milk, flour, cornflour and vanilla essence until smooth.
