African Fried Chicken & Plantain Fries

African Fried Chicken:

1. Place chicken in a large pot or saucepan.
2. Grind garlic, ginger, herbs, salt and Maggi 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.
3. Rub the ground spice mixture on the chicken, then add paprika, white pepper, curry and sliced onions.
4. Mix into the chicken using a spoon until well coated. Set aside in the fridge and marinate about an hour or preferably overnight.
5. When ready to cook, remove the chicken, add about 1/4 cup of water if needed, bring to a boil and simmer about 10-15 minutes or more, depending on the chicken. (If using hen, cook until tender before deep-frying.)
6. Stir frequently to prevent burns if no water is used.
7. Preheat a deep fryer to 350°F, or pour vegetable oil into a large saucepan until at least 3 inches (about 5 cm) high.
8. Shake off any excess spice or onions from the chicken.
9. Deep-fry the chicken a few pieces at a time, moving them around so they don't stick. Fry until brown and crispy, about 10-15 minutes.
10. Remove with a slotted spoon to a tray lined with paper towels. Repeat with the remaining chicken. Serve with fries and African pepper sauce.

Fried Plantain Fries:

1. Using a sharp knife, cut both ends off the plantain to make it easy to grab the skin.
2. Slit a shallow line down the long seam of the plantain, peeling only as deep as the peel.
3. Remove the peel by pulling it back. If plantains are cold from the fridge, run them under hot water to help peeling.
4. Cut in half crosswise, then in half lengthwise, and cut further into uniform strips.
5. Heat a large skillet or cast iron with oil about 1/2 inch deep over medium-high heat until hot but not smoking.
6. Fry the plantains in batches, turning once, until golden brown, about 5 minutes. Do not overcrowd the pan (it makes them soggy and greasy).
7. Use a slotted spoon to transfer the fried plantains and drain on paper towels.