Spicy Odeiga Paste Recipes
The Spicy Odeiga
Paste is the ultimate marinade for white meat.....The paste is made to an old recipe which was taken by African women into the Diaspora of North and South America. These women's culinary skills were unrivalled. They later gave the culinary community in America, much of what is now known as - Creole Cuisine, Cajun food and Soul food of New Orleans .
Using age-old recipes, those plantation cooks produced excellent ‘Thanksgiving Turkeys' and roast chicken Christmas Dinners that remains unrivalled.
The following recipes are for preparing creole chicken wings and drumsticks as well as festive Thanksgiving Turkey or Christmas/Sunday Roast.
Creole Chicken Wings/DrumsticksIngredients
1 Jar of Odeiga Paste
30 Chicken wings or medium sized Chicken Drumsticks.
1 Large Table spoon of Salt.
Method
Wash chicken clean.
Sprinkle on 1 table spoon of salt
Scoop out paste onto chicken
Massage salt and paste onto chicken.
Put on a baking tray and roast on high heat (gas mark 190c) for 20 - 40 minutes.
This Christmas,
give your guests a memorable Turkey or Chicken Dinner. Let the Spicy Odeiga Paste do all the Hard work while you lap up all the compliments.
Method
Wipe Turkey or Chicken with kitchen Paper to get rid of excess moisture. Ensure that the cavity of bird is clean and empty at the top and at the bottom. Sprinkle some salt sparingly on bird and inside cavity of bird.
Use the tip of a sharp knife to make indents all over the body of the bird.
Generously smear the entire surface of the bird with Spicy Odeiga Paste, ensuring that the indents are filled with the marinade. Then smear top and bottom cavity of bird with marinade. Leave extra marinade or paste in the joint area of bird.
Note: a jar should be enough for two to three medium sized turkey or four large chickens.
Pre-heat oven to gas mark 5 - 190°C.
Lay bird on its back in a roasting tin or baking tray.
Allow 20 minutes of cooking time for each pound weight of the bird. (i.e if bird weighs 3lbs. Then its cooking time would be 20minute x 3lb= 60minute cooking time)
Cook bird on the top shelf of oven.
Baste bird every 20 minutes with juices that run off into baking tray. This will keep the roast moist . At the end of cooking time, pierce the thickest part of the bird's leg with a skewer. If its juices run clear, then it's ready. If the juice is red or pink, then cook for another 20 - 30 minutes.
Once cooked, allow roast to rest for 10 - 15 minutes before carving.
Serve with roast sweet potatoes and plantains and any other vegetables of your choice.