“Ukutya Kwasekhaya,” or home food in their shared first language of Xhosa, became the title of Ndoyiya’s debut cookbook, a collection of Mandela’s favorite recipes.
Despite his status as a globe-trotting statesmen, Mandela has always craved the flavors he grew up with. Featured recipes include umphokoqo, a porridge made of maize meal and sour milk, and sweet chicken — a beloved dish that turns dinner into a “competition,” writes granddaughter Nandi Mandela.
- 1 teaspoon paprika
- 1/2 teaspoon white pepper
- 2 teaspoons mixed spice for chicken
- 1 whole chicken, cut into 8 pieces
- 1 1/2 cups sweet fruit chutney
- 1 cup mayonnaise
- 2 tablespoons medium curry powder
- 1 cup water
Preheat the oven to 350 degrees Fahrenheit
Combine the paprika, pepper and chicken spice and rub the chicken pieces all over with this mixture. Place in an ovenproof dish and roast for 15 minutes.
While the chicken is cooking, combine the chutney, mayonnaise, curry powder and water and mix well to form a sauce.
Remove the chicken from the oven and cover it with the sauce.
Lower the oven temperature to 320 degrees Fahrenheit.
and roast the chicken until golden brown and cooked through, about 30 minutes.
Serve with rice, garnished with a sprig of fresh flat-leaf parsley if desired.
Recipes excerpted from: “Ukutya Kwasekhaya – Tastes from Nelson Mandela’s Kitchen” by Xoliswa Ndoyiya with Anna Trapido (Real African Publishers), available on Amazon.
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