Roasted Chicken and Smoked Matooke on a Charcoal Stove

Step 1: Light the Charcoal Stove

Prepare your charcoal stove and light the charcoal to get it ready for roasting.

Step 2: Prepare the Chicken

Cut the whole chicken into 4 pieces. Make several incisions on each chicken piece to allow the marinade to penetrate deeply.

Step 3: Prepare the Marinade Base

Grate 4 red onions into a large bowl. Add a little water to the grated onions. Grate 5-6 cloves of garlic and 1 small piece of ginger into the same bowl.

Step 4: Add Herbs and Flavorings

Add chopped fresh coriander and chopped spring onions to the bowl. Squeeze the juice of 1 lemon into the mixture, ensuring no seeds fall in.

Step 5: Incorporate Spices and Sauces

Add 1-2 tablespoons of paprika powder, 1-2 tablespoons of Royco Chicken seasoning, 1-2 tablespoons of turmeric powder, and 1-2 tablespoons of white pepper to the bowl. Pour in 1/2 cup of tomato sauce and add salt to taste.

Step 6: Finalize Marinade and Mix

Add 1/4 cup of cooking oil to the mixture. Mix all the marinade ingredients thoroughly until well combined and uniform.

Step 7: Marinate the Chicken

Add the chopped chicken pieces to the prepared marinade. Mix the chicken well with the marinade, ensuring all pieces are fully coated. Let the marinated chicken rest for at least 20 minutes, 1 hour, or preferably overnight in the refrigerator for best flavor.

Step 8: Prepare the Grill for Roasting

Spread the lit charcoal evenly on the stove. Add ash on top of the charcoal to reduce and maintain a low, consistent heat. Place the grilling net over the charcoal stove.

Step 9: Roast the Chicken

Carefully place the marinated chicken pieces onto the grilling net. Begin roasting and smoking the chicken on low heat, turning periodically to ensure even cooking and a smoky flavor.

Step 10: Prepare and Roast Matooke

Peel the green bananas (matooke) and spray them with cooking oil. Place the oiled matooke on the grilling net alongside the chicken. Continue roasting, turning the matooke frequently until they are soft and smoked.

Step 11: Serve the Roasted Dish

Once the chicken is golden brown, cooked through, and the matooke is soft and smoked, remove them from the grill. Serve the roasted chicken and smoked matooke immediately.

• Marinate chicken for at least 20 minutes, preferably longer (1 hour or overnight) for best flavor.

• Use ash to reduce and maintain low heat for slow roasting and smoking.

• Turn chicken and matooke frequently to ensure even cooking and prevent burning.

• Different spices can be used in the marinade.

• Other vegetables can be roasted alongside the chicken and matooke.