Recipe: Maria Bradford's Shwen Shwen Pepe Chicken
Street vendors in Freetown grill this over hot charcoal throughout the night and it is perfect pre- or post-club
PEPE CHICKEN BY Maria Bradford - From Sweet Salone (Quadrille Publishing)
This is party food. There are 54 beautiful countries in Africa and one thing they all have in common is African culture. We are party people.
Our culture encompasses a love of celebrations that combine food, fashion, music and dance. In my view, no party is complete without pepe chicken. Street vendors in Freetown grill this over hot charcoal throughout the night and it is perfect pre- or post-club. My Salone Fire Chilli Sauce is a perfect accompaniment in which fire and flavour dance together.
INGREDIENTS FOR THE PEPE MARINADE
10-12 chicken thighs
2 large onions (about 450g/1lb)
20g (3⁄4oz) garlic (about 5 cloves)
25g (1oz) fresh ginger
50ml (2fl oz) lemon juice
1 tbsp curry powder
1 tsp West African Pepper Blend (see below)
2 stalks lemongrass
1 tsp sweet paprika
1 tsp ground coriander
2 tsp salt (or to taste)
200g (7oz) unsalted peanut butter (use one without palm oil)
30g (1oz) tomato purée
130g (41⁄2oz) fresh tomatoes, chopped
1 stock cube (use one without MSG) dissolved in 300ml hot water
2-3 scotch bonnet chillies, seeds left in, to taste
METHOD
For the pepe marinade, put all the ingredients in the bowl of a food processor and blend until smooth and well combined.
Transfer to a saucepan and cook on medium heat for 10-15 minutes, stirring from time to time to prevent sticking, until the marinade has reduced and thickened.
Taste and adjust seasoning if needed. Let the marinade cool.
Put the chicken thighs in a large bowl, pour over half the marinade (you can freeze the rest or keep it for up to 1 week covered in the fridge) and massage it well into the chicken.
Cover and set aside to marinate in the fridge for 2-3 hours or overnight.
Preheat the oven to 200oC/180oC fan/400oF/gas mark 6.
Arrange the chicken pieces in a single layer in a baking tin.
Roast for 35-40 minutes, basting occasionally, until cooked through - they are ready when the juices run clear when pierced in the thickest part of the thigh.
Note: In the warmer months, the thighs can be cooked on the barbecue. Baste them regularly and turn them frequently until they are cooked through.
WEST AFRICAN PEPPER BLEND
This aromatic and spicy blend is at the heart of many of my dishes.
21⁄2 tsp grains of paradise
2 tbsp black peppercorns
2 tbsp white peppercorns
1 tbsp cubeb pepper
3 tbsp allspice berries
Toast all the peppercorns in a dry pan over medium heat until fragrant. Allow to cool, then grind in a spice grinder or pestle and mortar. Store in an airtight jar. It will stay fresh for up to 3 months.
