Name: Ashanti Chicken
Yield: Makes about 8 servings
Cuisine: Ghanaian
Ingredients: Several pureed fresh tomatoes, seeded and peeled if desired; 3 cloves garlic, crushed; Dried ground red pepper to taste; Salt to taste; 2 pounds African yams, or 2 pounds russet potatoes and 2 tablespoons flour; 1 onion, chopped; Salt and pepper; Seasonings of choice: onion, garlic, ginger; Bones and giblets from deboned chicken; 1 seasoning cube, crumbled (optional); Vegetable oil for basting (optional); ½ teaspoon salt or seasoned salt; 1 teaspoon dried ground red pepper; 1 whole chicken, any size (roaster preferred); Twine and needle (for sewing up the stuffed chicken); Ghanaian Basic Tomato Gravy for serving; ½ cup bits of cooked chicken from the stock (optional); 3 to 4 tablespoons creamy natural-style peanut butter (no sugar added) or butter

Preparation info

Makes about
8
servings

Difficulty
Medium

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

About

“Ashanti fowl” is a legendary Ghanaian recipe. The dish is essentially a combination galantine/ballontine—it is made from a whole deboned chicken that is stuffed and roasted, and eaten with Ghanaian gravy. It is special largely because it looks like a regular roasted chicken until it is cut. The printed recipes first appeared in Gold Coast Nutrition and Cookery (GCNC) published in 1953, and later in Alice Dede’s 1969

Ingredients

Method

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Ingredients

Method

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