DifficultyIntermediateYields8 ServingsTotal Time1 hr 30 mins

Ingredients

Chicken Sishebo
 60 ml canola oil
 1 onion, peeled and chopped
 3 tsp crushed garlic
 1,5 - 2kg chicken pieces
 4 tsp Hinds Chicken Spice
 1 tsp Hinds Turmeric
 4 tsp Pakco Mild & Spicy Curry Powder
 2 x 400 g Rhodes Quality Chopped & Peeled Tomatoes
 1 tsp Hinds Mixed Herbs
 1 L chicken stock
 5 - 6 peppers cut into large cubes
 2 punnets mushrooms, cut in half
Deep-Fried Pap
 140g / 1 cup maize meal, cooked according to instructions on the packet, with 1 tsp Hinds Turmeric added
 1 cup cheddar cheese, grated
 ½ cup corn flour
 Oil for deep frying

Method

1

1 Heat oil in a large pot, sauté the onion & garlic until soft. Add the chicken pieces, Hinds Chicken Spice, Hinds Turmeric, Pakco Mild & Spicy Curry Powder, Rhodes Quality Chopped & Peeled Tomatoes, Hinds Mixed Herbs and chicken stock. Simmer for 30 - 40 minutes until the chicken is cooked.

2

2 Add the peppers and mushroom and cook for a further 10 - 15 minutes.

Deep-Fried Pap
3

1 For the deep-fried pap, combine hot cooked pap with the cheddar cheese. Evenly arrange the pap in a rectangular container lined with baking paper and place into the fridge to set. Once the pap is set (as one would set a jelly), cut it into bite-sized blocks, coat in the corn flour and deep fry until crispy.

4

2 Serve the sishebo with deep fried pap.

Chef's Tip
5

Make use of the vegetables you have available. Add a splash of cream for a Sishebo variation. You can also use chopped coriander, chopped parsley or mint to garnish.

Share this recipe

Ingredients

Chicken Sishebo
 60 ml canola oil
 1 onion, peeled and chopped
 3 tsp crushed garlic
 1,5 - 2kg chicken pieces
 4 tsp Hinds Chicken Spice
 1 tsp Hinds Turmeric
 4 tsp Pakco Mild & Spicy Curry Powder
 2 x 400 g Rhodes Quality Chopped & Peeled Tomatoes
 1 tsp Hinds Mixed Herbs
 1 L chicken stock
 5 - 6 peppers cut into large cubes
 2 punnets mushrooms, cut in half
Deep-Fried Pap
 140g / 1 cup maize meal, cooked according to instructions on the packet, with 1 tsp Hinds Turmeric added
 1 cup cheddar cheese, grated
 ½ cup corn flour
 Oil for deep frying

Directions

1

1 Heat oil in a large pot, sauté the onion & garlic until soft. Add the chicken pieces, Hinds Chicken Spice, Hinds Turmeric, Pakco Mild & Spicy Curry Powder, Rhodes Quality Chopped & Peeled Tomatoes, Hinds Mixed Herbs and chicken stock. Simmer for 30 - 40 minutes until the chicken is cooked.

2

2 Add the peppers and mushroom and cook for a further 10 - 15 minutes.

Deep-Fried Pap
3

1 For the deep-fried pap, combine hot cooked pap with the cheddar cheese. Evenly arrange the pap in a rectangular container lined with baking paper and place into the fridge to set. Once the pap is set (as one would set a jelly), cut it into bite-sized blocks, coat in the corn flour and deep fry until crispy.

4

2 Serve the sishebo with deep fried pap.

Chef's Tip
5

Make use of the vegetables you have available. Add a splash of cream for a Sishebo variation. You can also use chopped coriander, chopped parsley or mint to garnish.

Wholesome Chicken Sishebo With Deep-Fried Pap
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