Amahewu ka Phayinaphu (Pineapple Amahewu)
6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots
Mix together spice, chutney, chilli, salt and pepper.
Add the chicken and mix well to combine.
Skewer the chicken onto sticks, alternating with the apricots.
You can leave the sosaties to marinate overnight at this stage if you wish.
Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.
1 cup maize meal (mealie meal powder)
4 cups of cold water (plus 1 extra cup)
1 tsp salt
1 cup white sugar
1 large pineapple, peeled (reserve the peels)
Boil remaining 3 cups of water and salt in a pot with a lid.
Whisk maize meal slurry into the boiling salted water.
Cover with a lid then simmer gently for 30 minutes, stirring occasionally.
Stir in sugar, additional cup of water and the pineapple peels, then transfer to a bowl.
Cover with clingfilm, then leave to stand overnight at room temperature.
The following day, stir the mixture well, then strain through a sieve to remove the pineapple peels from the mixture.
Transfer to a jug, stirring in more water until the desired pouring consistency is reached (it should be the thickness of a drinking yoghurt) – you can also add more sugar if you prefer it sweeter.
Optional: finely chop ¼ of the fresh pineapple flesh and stir into the amahewu.
Chill in the fridge until ready to serve.