125. Malawi: Chicken Kwasukwasu

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Malawi a country with extreme geographical differences. Desserts, beaches, grasslands that strangely resemble the Scottish Highlands, forests full of exotic wildlife, mountains that are every hiker’s wet dream. Malawi was once dismissed as a safari destination, but all that changed with a lion-reintroduction program at Majete Wildlife Reserve, which is now one of a few worthwhile wildlife-watching destinations nationwide. Also one of the biggest “attractions” in Malawi is the Leper Tree. A hollowed-out baobab tree that became the horrific final resting place of leprosy sufferers. As recently as the 1950s, one particular tribe living in Liwonde suffered an outbreak of leprosy. In order to keep the disease from spreading, individuals were rounded up and led to a giant baobab at the base of Chinguni Hill. According to park guides, the infected individuals – those still living along, with the bodies of the recently dead – were bound and forced into the tree’s hollowed-out trunk and left there for nature to take its course, removed from the rest of the community for the greater good. The “Leper Tree,” as it has become known, remains standing today though it doubles over to one side, and its bark peels and bursts in spots.

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Things you didn’t know about Malawi:

  • In 2013, President Joyce Banda sold the presidential jet and a fleet of 60 luxury cars to feed the poor and fight malnutrition.
  • Lake Malawi has been called the Calendar Lake as it is 365 miles long and 52 miles wide
  • Thirty percent of Malawians have the surname Chirwa, Banda, Piri or Manda.
  • Tobacco accounts for more than 50 percent of Malawi’s exports.
  • Lake Malawi was once called “The Lake of Stars” by the famed Scottish explorer David Livingstone. He named it the Lake of stars because of the way dances across it during the day and how the stars reflect in it. He saw how the lantern lights from the fishermen’s boats resembled the stars at night.
  • Malawi’s Lake Nyasa contains more fish species than any other lake on earth

This chicken is so crispy and fruity and spicy!!! I can’t imagine anyone not liking this! and it’s so easy as well!! Just serve it up with some rice and your good to go!

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  • 1 large free range chicken, cut into pieces
  • 3 tablespoon chili powder
  • 3 garlic cloves, finely grated
  • 400g jar grated mango atchar (or use the recipe below)
  • Sea salt and ground black pepper
  • 3 tbsp rapeseed oil

Mango Atchar

  • 1 mango, finely grated (approx. 250g)
  • 1 tbsp mustard seeds
  • ½ tbsp chili powder
  • 3 garlic cloves
  • 1 tbsp sunflower oil
  • 1 tsp salt
  • 1 tsp sugar
  1. To prepare the mango atchar, place all the ingredients in a glass jar with a lid and stir until the salt and sugar is dissolved. Cover and leave to stand for 2-3 hours or up to 3 days.
  2. Preheat the oven at 200˚C.
  3. Place the chicken portions in a large bowl and add in the chili powder and garlic. Season generously with sea salt and ground black pepper and toss the chicken pieces until evenly coated.
  4. Heat a large deep pan over a medium-high heat. Add the oil and fry the chicken pieces in batches (being careful not to overcrowd the pan) until they are golden brown on all sides. Remove to a plate lined with kitchen paper.
  5. Add the chicken to a clean bowl and pour over the grated mango atchar, toss to coat completely and arrange the chicken pieces on a lined baking tray.
  6. Place in the oven to roast for 40 minutes or until the chicken is cooked through and browned.

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