The origin of Ashanti Chicken is unclear. It is remarkably different than the typical African soup or stew
• 1 whole chicken, two to three pounds, de-boned (see below)
• 1 pound yams (or potatoes, or sweet potatoes), peeled and cut into quarters
• 1 pound chicken meat, white or dark (no bones)
• Cooking oil for frying chicken
• 1 small onion, chopped
• 1 tomato, chopped (or a spoonful of tomato paste or tomato sauce)
• A handful of parsley, chopped
• A few mint leaves, chopped
• Salt and black pepper, to taste method
1. Boil the yams (or potatoes, or sweet potatoes) until tender.
2. When tender, remove from water and mash.
3. While yams are cooking, fry the chicken meat (not the whole chicken) in a few tablespoons of oil.
4. When nearly done add the onion and tomato.
5. Reduce heat and simmer until chicken is fully cooked.
6. Add the chicken-onion-tomato mixture to the mashed yam (or its substitute).
7. Add parsley, mint, salt, and pepper. Mix well.
8. Stuff the de-boned chicken with the yam-chicken mixture.
9. Sew the chicken closed with a needle and cooking string.
10. Rub with butter or oil, salt and pepper.
11. Steam the stuffed chicken for two hours in a large Dutch oven (place the chicken on something to keep it out of the boiling water), then baste it with oil or butter and bake or grill it until it is golden brown.