Steamed Amasi bread with Chicken Stew

Method

For the steamed Amasi bread:

1. Combine the water, Amasi, yeast, salt and sugar in a large mixing bowl.
2. Add the bread flour in batches and mix well to form a runny dough.
3. Scoop the dough into a greased bowl (Note: use a bowl or pot that can fit inside another larger pot with a lid.)
4. Cover the bowl with a cloth or plastic wrap and leave it in a warm spot to double in size.
5. In the meantime start the chicken stew.
6. Once the dough has risen and doubled in size, add water to a large pot with a lid and place the bowl with the dough in the water.
7. Cover and allow to steam until the bread is cooked (when a sosatie stick inserted into the dough comes out clean).
8. Remove the bread from the pot, slice and serve with the stew.

For the chicken stew:

1. Season the chicken pieces with salt.
2. Heat the oil in a pot and add the chicken pieces skin side down.
3. Fry the chicken until the skin becomes browned and turn to seal on the other side for a minute or two.
4. Remove from the pot and set aside.
5. Add the onion and red pepper to the pot and fry on medium heat until softened.
6. Add the garam masala and fry for a minute or two until fragrant.
7. Add the garlic and fry for two minutes.
8. Add the chopped tomatoes and sugar and cook for 5 minutes.
9. Season well with salt and black pepper.
10. Add the chicken stock and return the chicken pieces to the pot.
11. Add the fresh parsley and allow to simmer until the chicken is cooked through.
12. Serve hot with the steamed Amasi bread.

TIPS:

• Add chopped chillies to the chicken stew for a spicy version.
• Substitute the chicken with mixed vegetables for a vegetarian stew.