FIND OUT TO MAKE EASY APPETIZERS-Chef Eros
You don’t have to be the best cook to impress your guests. These appetizers are unique, delicious and incredibly simple to make. They’ll make the perfect addition to your party menu so get cooking!
Ingredients
2 cups minced chicken
1 teaspoon ground dry pepper
4 cloves garlic
1/2 medium size onion
Fresh ginger (1/2 size of your middle finger)
1/4 cup vegetable oil
2 tablespoons parsley (chopped)
1 chicken seasoning cube
Salt to taste
For the kebabs:
Tatashe
Green pepper
Onion
Plantain
Kebab skewers
Method
- Preheat oven to gas mark 400.
- Blend together garlic, ginger, onion, pepper, parsley, and oil.
- Season the chicken with the mixture. Add salt and the ground seasoning paste and knead thoroughly.
- Mold seasoned chicken into small sized balls and place on a baking tray lined with foil.
- Place the tray in the oven to roast for about 35-40 minutes.
- Whilst the chicken is roasting place tatashe and green pepper in the baking tray to grill for a few minutes.
- Fry your plantain and set aside, chop the onion and set aside.
- Once the chicken has cooked, remove from oven and arrange on a skewer.
PLANTAIN SUYA BALLS
1 semi-ripe plantain
1/2 ripe plantain
Dry pepper to taste
1 chicken seasoning cube
1 teaspoon dry ginger powder
For the filling:
Fresh pepper, chopped (optional)
Cooked meats, chopped
Onion, chopped
Carrots, chopped ( optional)
Oil for frying
Method
- Boil the plantains till soft.
- Pound the plantain with dry pepper, ginger powder, seasoning cube and a little salt. Pound till smooth for about 2 minutes.
- Take a piece of the pounded plantain at a time, flatten with your fingers and place the meat, onion, pepper, and carrot filling in the plantain. Fold to cover the meat and other ingredients. Roll the plantain into nice smooth balls.
- Heat the oil until hot and fry the plantain balls till brown.
- Serve hot either alone or with pepper sauce if desired.
Culled from TW February 2015 edition
