Step 1

Place chicken in a large pot or saucepan.

Step 2

Grind garlic, ginger, herbs, salt and Maggie in a mortar with a pestle or on a chopping board with the edge of a knife. You may also use a blender or food processor for this section.

Step 3

Rub ground spice mixture on the chicken, and then add paprika, white pepper, curry and sliced onions.

Step 4

Mix in chicken using a spoon until they are well coated. Set aside in the fridge and marinate about an hour or preferably overnight.

Step 5

When ready to cook, remove the chicken, add about a ¼ cup of water, if needed, and bring to a boil and simmer for about 10-15 minutes or more, depending on the chicken. (If using chicken hen, you have to cook it until tender before deep-frying)

Step 6

Stir frequently to prevent any burns if no water is used.

Step 7

Preheat a deep fryer to 350 degrees F or in a large sauce pan, pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high .

Step 8

Shake off any excess spice or onions from the chicken.

Step 9

Deep-fry the chicken in the fryer or saucepan a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 10- 15 minutes or until brown.

Step 10

Remove from the fryer with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken. Serve with fries and African pepper sauce.

Step 11

Using a sharp knife, cut both ends off the plantain. This will make it easy to grab the skin of the plantains.

Step 12

Slit a shallow line down the long seam of the plantain; peel only as deep as the peel.

Step 13

Remove plantain peel by pulling it back. If plantains are straight from the fridge, you can run it through hot water, to facilitate peeling

Step 14

Cut in half cross way, then cut in half length ways and cut further into desired uniform strips.

Step 15

Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking.

Step 16

Fry the plantain cubes in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it will make the plantains to be soggy and absorb excess oil)

Step 17

Use a slotted spoon, transfer the fried plantains and drain on paper towels.