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Street Food

Chicken Dust (Grilled Chicken, Pap and Salad)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min (plus 2 hr marinating)
Prep
35 min
Cook

Ingredients

  • 4 chicken quarters (leg and thigh)
  • 2 tbsp vegetable oil
  • 1 tbsp smoked paprika
  • 1 tsp cayenne pepper
  • 2 cloves garlic, crushed
  • Juice of 1 lemon
  • Salt, to taste
  • Liphalishi or sishwala, to serve
  • Simple tomato and onion salad, to serve

Method

  1. Combine oil, smoked paprika, cayenne, garlic, lemon juice and salt in a bowl to make a marinade.
  2. Coat the chicken quarters thoroughly and marinate for at least 2 hours, or overnight in the fridge for best flavour.
  3. Prepare a charcoal fire or heat a grill pan to medium-high heat.
  4. Grill the chicken for 30-35 minutes total, turning regularly, until the skin is charred in places and the meat is cooked through and juices run clear.
  5. Rest the chicken for 5 minutes before serving.
  6. Serve with a scoop of liphalishi or sishwala and a simple tomato and onion salad on the side, as sold at roadside stalls.

Introduction: Chicken dust gets its name from the dusty roadside stalls where flame-grilled chicken is sold across Eswatini's towns — an affordable, filling meal for workers on the move.

Cultural Background: Chicken dust gets its name from the dusty roadside stalls where flame-grilled chicken is sold across Eswatini's towns — an affordable, filling meal for workers on the move. Though not an old traditional dish, it has become one of the country's most recognisable street foods, valued for its low price and satisfying combination of grilled meat, maize porridge and salad.

Tips: Turning the chicken frequently over the fire prevents burning while still achieving good char and colour. If using an oven instead of a grill, roast at 200°C (400°F) for about 40-45 minutes, finishing under the grill for a charred finish.

Variations: A spicier peri-peri style marinade is popular in some regions for extra heat. Chicken wings or drumsticks can be substituted for quarters for a smaller, snack-sized portion.

Storage: Keeps refrigerated for up to 2 days.

Reheating: Reheat in a covered dish in a 180°C (350°F) oven for about 15 minutes until warmed through.

FAQs:

Q: Why is it called chicken dust?
A: The name comes from the dusty roadside conditions where the chicken is traditionally flame-grilled and sold by vendors.

Q: Is there a fixed recipe for chicken dust?
A: Not really — it varies by vendor and region, though flame-grilling and serving with pap and salad are consistent throughout.

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