- One whole chicken (about 1.3kg) de-boned
- 450g yams (or sweet potatoes) cut into quarters
- 450g chicken meat, no bones
- cooking oil for frying
- 1 small onion, chopped
- 1 tomato, chopped
- 1 tsp ground Ashanti pepper (use cubeb pepper if not avialable, but it will be more bitter)
- handful of chopped parsley
- a few mint leaves, chopped
- salt and black pepper to taste
- Boil the yams (or sweet potatoes) until tender. When tender remove from the cooking water and mash. While the yams are cooking fry the chicken meat (not the whole chicken) in a few tablespoons of oil. When nearly done (about 25 minutes) add the onion and tomato. Reduce the heat and simmer until the chicken is completely cooked.
- Add the chicken mixture to the cooked yam then add the Ashanti pepper, parsley, mint, salt and pepper. Mix well to completely incorporate.
- Stuff the de-boned chicken with the yam mixture then sew the chicken closed with a needle and butcher's twine. Rub with butter, salt and pepper. Place in a large casserole dish with a tight-fitting lid, add a saucer or trivet and enough water to come up to he top of the trivet. Place in an oven pre-heated to 180°C and steam for two hours (top up the water every half hour or so).
- Once done take the chicken out of the water, baste with butter and place on a roasting dish. Cover in foil, place back in the oven and bake for 40 minutes. Take the cover off the chicken and bake for a further 30 minutes.
- Serve with rice, acoompanied by green tea with mint.