We are keeping it sweet and spicy in this recipe that can be done two ways.
The pineapple, ginger, jerk seasoning and honey make the main flavour base for the chicken.
You can choose to bake then toss in the sauce which you will have simmered down, or you can grill the chicken in a pan then add the marinade to cook down and cost them through. I tried both ways and they are equally delicious.
The heat and spiciness of the jerk seasoning go so well with the sweetness of honey and pineapple. Uganda pineapples are the sweetest, they will have your tastebuds dancing in delight. The ginger adds a tang and burst of flavour and of course you can never go wrong with some garlic and lemon when it comes to chicken.
Our ingredients are:-
- 1 tablespoon each of honey, apple cider vinegar, blackstrap molasses.
- A pinch of black salt
- Crushed very ripe pineapple 2 cups (puréed pineapple)
- Juice of one lemon
- I teaspoon each, ginger powder, garlic powder, dried mixed herbs and paprika.
- 1 tablespoon of jamaican jerk seasoning.
- 1 kg Chicken pieces. ( I used wings both thighs and legs will work well too, just cook longer).
Mix all the above well.
Trim and clean your wings. Add marinade and refrigerate overnight or at least four hours.
Preheat oven to 180°C
Brush oil on baking rack arrange wings skin down and brush a bit of marinade bake for about 40 minutes.
Turn and bake for about 10 minutes more to brown the other side.
As wings bake, in a small pan heat remaining marinade till it boils, then reduce to a simmer till it thickens, if too runny you can add a teaspoon of cornstarch mixed with 1 tsp water to thicken.
Put in a large bowl, add the now ready wings and toss in the bowl with some fresh chopped coriander leaves and some toasted sesame seeds.
You can also grill them on the stove top and add the marinade last to simmer off and coat the chicken for the last 20 minutes of cooking. Ensure it doesn’t burn.
Serve with plantains or roast potatoes and a salad for a tasty, sweet and spicy meal.
Remember to eat with your hands. 🤗
Ugali Mayai is an elite meal that reminds one of hostel life, a simple and inexpensive way to have your nutrients on the go. It is so easy to make, delicious, healthy and colourful. It is a great quick dinner recipe that will use your pantry staples on those evenings you do not want to spend a lot of time cooking.
Eggs are called “mayai” in Swahili and ugali, which I have explained in a previous post here, is one of my favorite meals, in spite of the fact that I am such a lousy cook when it comes to it. LOL.
Let’s get started.
Note: It is not a bad idea to have black salt in your pantry. It reduces bloating and heartburn, is rich in antioxidants, but since its not iodised and has fluoride, it should be used sparingly, and just to enhance flavour, not to replace regular salt.
You can add chili too and avocado on the side.
These cocopine pancakes are insanely delicious, decadent and made with so much love, each bite is just heaven on your tongue. Don’t believe me? Try them and see.
There is something about coconut and pineapple that reminds one of slow lazy days, sunshine, clear skies and love. Make these for yourself or your loved ones and treat yourselves.
The basic pancake batter is an adaption for a fluffy pancake recipe shared by @nyaranyango on Instagram. I changed it up a bit and made the pancakes Kenyan style, more like thickish crepes than fluffy American style. Then filled them with a simple pineapple and coconut compote that is wickedly delicious.
- 2 1/2 cups self raising flour.
- 1 heaped tablespoon custard powder
- 1 egg
- 1 cup thick coconut milk
- 1 cup natural yoghurt
- 1 tsp chia seeds
- 3 tbsp sugar
- 1 tablespoon coconut oil
- 1 tsp vanilla essence
- A pinch of cinnamon
- 1/4 cup fresh pineapple juice.
For the compote;
- 1/2 a medium sized ripe pineapple, diced. (Ugandan pineapples are the sweetest and go in so well in this recipe).
- 1 big lemon, juiced.
- 1 tablespoon butter
- A small pinch of ground cloves and ground nutmeg.
- 2 tablespoons Ugandan honey
- 1 heaped tablespoon coconut flakes, dessicated coconut will work too.
- A small splash of vanilla.
- 1 tbsp cornstarch mixed with 1 tbsp water.
Begin with the pancake batter. In a large bowl, add the coconut milk and sugar and whisk together, then add the coconut oil.
Next all the rest of the wet ingredients, the yoghurt, vanilla, egg and whisk well.
Follow this with the custard powder and flour and mix to a smooth thickish batter. The juice and cinnamon go in last. Set aside for a while.
For the compote, aka the pineapple sauce. Keep the heat low as you make it, to avoid burning.
Heat your small sauce pan and add the coconut flakes. Toast them till they start browning a bit, remove and set aside.
In the same pan, add the butter and as it melts, add the honey, lemon juice, and mix well. When it starts simmering, add the diced pineapple and the ground spices, mix well and cover. Let it cook for 15 minutes on low. The pineapples will remove their juice, soften and absorb the spices and lemon and honey slowly.
Once 15 minutes are up, if the compote is too runny for your liking, add the cornstarch and mix well, finish off with the toasted flakes and vanilla and switch off heat.
Let us now get back to our pancakes. I use a non stick pan and do not add oil as I already added it in the batter.
Heat your pan on medium flame, wipe with a kitchen towel and ladle some batter, then swirl it round. When it gets bubbles on the surface, flip and let cook on the other side. I like mine this golden brown colour. Remove from heat with a spatula and keep on a plate lined with kitchen towel. Repeat the same process until all the batter is done.
Now assemble and serve. I usually put the compote in the middle and fold the pancakes into a triangle shape as seen below.
The pancakes are perfect with a cup of ginger tea. Yum!
If you love coconuts and pineapple, these cocopine pancakes are definitely worth a try.