Pesta Rasa Afrika Pedesaan dengan Ayam Panggang Asap Umu
(Umu Smoked Chicken Bounty: Rustic African Flavor Feast)
(0 Ulasan)
Bahan
-
1.5 kilograms whole chicken
(Fresh, skin-on)
-
200 grams uru wood chips
(For authentic umu smoke flavor)
-
3 tablespoons Minyak sawit
(Red, unrefined)
-
2 tablespoons aji hundi spice blend
(Custom mix of African peppers and herbs)
-
4 pieces Siung bawang putih
(Hancur)
-
2 tablespoons Jahe segar
(Cincang)
-
1 piece Cabai Scotch bonnet
(Deseeded for less heat, finely chopped)
-
1.5 teaspoons Garam laut
(Sesuai selera)
-
2 tablespoons Jus Jeruk Nipis Segar
(For marinade brightness)
-
1 medium Bawang
(Sliced thinly)
-
2 tablespoons Daun ketumbar
(Chopped fresh)
(Fresh, skin-on)
(For authentic umu smoke flavor)
(Red, unrefined)
(Custom mix of African peppers and herbs)
(Hancur)
(Cincang)
(Deseeded for less heat, finely chopped)
(Sesuai selera)
(For marinade brightness)
(Sliced thinly)
(Chopped fresh)
Nutrisi
- Porsi: 4
- Ukuran Porsi: 1 portion (about 250g)
- Calories: 620 kcal
- Carbohydrates: 5 g
- Protein: 60 g
- Fat: 40 g
- Fiber: 1 g
- Sugar: 2 g
- Sodium: 870 mg
- Cholesterol: 150 mg
- Calcium: 30 mg
- Iron: 3.1 mg
Instruksi
-
1 - Prepare the Marinade:
Combine crushed garlic, minced ginger, aji hundi spice, lime juice, palm oil, salt, and finely chopped scotch bonnet pepper in a bowl to create a fiery and fragrant marinade.
-
2 - Marinate the Chicken:
Rub the whole cleaned chicken inside and out with the marinade. Cover and refrigerate for at least 3 hours or overnight to absorb deep smoky and spicy notes.
-
3 - Prepare Umu Fire Pit:
Create a traditional umu pit or use a fire-safe smoker box. Ignite uru wood chips to produce dense, aromatic smoke characteristic of authentic West African cooking.
-
4 - Smoke and Roast the Chicken:
Place marinated chicken inside the umu over the smoldering uru wood. Cover with banana leaves and ashes if available, and roast for about 90 minutes until smoky, tender, and cooked through.
-
5 - Rest and Garnish:
Allow the chicken to rest 10 minutes after removal. Garnish with thinly sliced onions and fresh coriander for an aromatic finish before serving.
Combine crushed garlic, minced ginger, aji hundi spice, lime juice, palm oil, salt, and finely chopped scotch bonnet pepper in a bowl to create a fiery and fragrant marinade.
Rub the whole cleaned chicken inside and out with the marinade. Cover and refrigerate for at least 3 hours or overnight to absorb deep smoky and spicy notes.
Create a traditional umu pit or use a fire-safe smoker box. Ignite uru wood chips to produce dense, aromatic smoke characteristic of authentic West African cooking.
Place marinated chicken inside the umu over the smoldering uru wood. Cover with banana leaves and ashes if available, and roast for about 90 minutes until smoky, tender, and cooked through.
Allow the chicken to rest 10 minutes after removal. Garnish with thinly sliced onions and fresh coriander for an aromatic finish before serving.
Informasi Lebih Lanjut: Pesta Rasa Afrika Pedesaan dengan Ayam Panggang Asap Umu
Umu Smoked Chicken Bounty
Experience the authentic taste of traditional Nigerian outdoor cooking with the Umu Smoked Chicken Bounty. The term 'umu' refers to an earth oven method prevalent in Southeastern Nigeria, where food is roasted underground enveloped in heated stones, leaves, and ash. This method infuses the chicken with a distinct smoky aroma from uru wood—an indigenous wood highly prized for its fragrant smoke.
This recipe celebrates the rich flavors of West African spices, especially the aji hundi blend, which combines local peppers and herbs delivering memorable heat and depth. Palm oil lends the chicken its characteristic deep reddish hue and rich flavor, embodying a classic Nigerian culinary characteristic.
To replicate authentic umu flavors at home without a traditional pit, a covered smoker with uru wood chips can be employed to simulate that embraced smoky depth. The resting step is vital—it allows the smoky juices to redistribute so the chicken stays moist and tender.
This dish pairs beautifully with native side staples like jollof rice, yam pottage, or ugba (oil bean salad). The homemade chili marinade is green light for spice lovers but can be modulated by excluding scotch bonnet.
Serving suggestions include garnishing with raw thin sliced onions and fresh coriander to contrast the smoky richness with freshness and aroma. Beyond taste, umu smoked techniques represent communal cooking traditions accenting family and festivity.
Cooking tips:
- Use high-quality fresh chicken to maximize flavor and texture
- Soak uru wood chips before smoking to get steady smoke that doesn’t burn too hot
- For a deeper smoke effect, double marinade with a rest period halfway through
- If banana leaves are unavailable, natural parchment paper can act as a substitute to cover during roasting
This beautiful blend of smoky, spicy, and herbal notes defines Umu Smoked Chicken Bounty as a unique cultural treasure on your dining table. Embrace the flavors of Nigeria while lending a playful modern twist with readily accessible global ingredients.
