Ashanti Chicken

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

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

Africa
Ghana
Main course

Ingredients

Method