Flavours of African Blends
Note from Andiswa
It was all due to my insatiable curiosity.
The other day, I went out to shop for ingredients to make my favourite Moroccan Lamb Tagine. And on the shelf, there was a lot of new spice blends I’ve never seen before and as always, curiosity got the better of me, as amongst the spice blends there was Ras El Hanout, Chermoula, Baharat and Za’atar (my new obsession). Ras el hanout originates from North Africa, and is an Arabic word meaning “Head of the shop”. It is said that Ras el hanout is similar to the Indian blend known as garam masala (which almost every curry recipe calls for). The blends are made in Tunisia, Algeria, and Morocco but each blend differs from region to region. It’s best used on meat and fish and can be sprinkled on meals.
In these wings you will taste the distinct delicious flavour of the Ras el hanout, also tenderness and juiciness caused by the yoghurt and a hint of heat from Harissa and Cayenne Pepper. The combination of everything is such a match made in heaven and I hope you try it and let me know.
Yoghurt and Ras El Hanout Fried Wings. A blend of African flavours.
Be Curious
The important thing is not to stop questioning. Curiosity has its own reason for existence. One cannot help but be in awe when he contemplates the mysteries of eternity, of life, of the marvellous structure of reality. It is enough if one tries merely to comprehend a little of this mystery each day. ― Albert Einstein
I’m always insatiably curious about food, flavours, blends and how we eat. As I do not know anything better to bring us together around the table than food. For me, food is a medium of communication. Many think it’s coffee, I think not. ― Andiswa Skweza
Be curious, learn and read as much as you can about food. Don’t worry about making money. Focus on learning at various venues before you settle down for a steady position. ― Rocco DiSpirito
Fried Wings
Equipment
- 1 Cooling Rack or baking try
- 1 Pot or fryer
- 1 Mixing Bowl or container
Ingredients
Yoghurt Marinade
- 12 Chicken Wings cut into winglets
- 1 1/2 Cups Greek Yoghurt or just plain yoghurt
- 2 Teaspoons Ras El Hanout Blend
- 2 Teaspoons Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Black Pepper
- 4 Tablespoons Harissa Paste
Breading
- 1 12 Cups Flour
- 2 Teaspoons Ras El Hanout Blend
- 2 Teaspoons Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 1 Teaspoon Cayenne Pepper
- 1 Teaspoon Black Pepper
- 1 Teaspoon Paprika
For Frying
- 2 Cups Canola Oil
Instructions
The night before
- In a mixing bowl mix the yoghurt with the ras el hanout blend, salt, garlic powder, onion powder, cayenne pepper. black pepper and harissa paste.
- Add the winglets into the bowl with the yoghurt marinade and mix, then cover the bowl with a cling wrap and place in the fridge to marinate overnight.
The next day
- Take the bowl with the chicken winglets out of the fridge and let the chicken come to room temperature, for at least an hour.
For the Breading
- In a zipper bag add flour followed by the ras el hanout blend, garlic powder, onion powder, cayenne pepper. black pepper and paprika, mix and set aside.
- Remove chicken winglets from the yoghurt marinate. Shake each piece to remove the excess of the marinade off. Place each piece inside the zipper bag with the breading, coat about half of the winglets per time or enough to fit the bag however, have room to shake it until all pieces are coated.
- Place each piece inside the zipper bag with the breading, coat about half of the winglets per time or enough to fit the bag. However, have room to shake it until all pieces are coated.
- Place the coated wings on a baking tray or cooling rack and repeat with remaining chicken winglets. Let the coated chicken winglets sit while you heat the oil on the stove on medium heat.
- Carefully add chicken winglets into the hot oil a few pieces at a time (don’t crowd the pot or pan).
- Turn the chicken winglets over to fry all sides until it turns golden brown and crispy, each piece should take 4 to 5 minutes to be well cooked.
- Transfer the winglets onto a cooling rack so that excess oil drips off. Serve immediately.
