Talimatlar

• 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.