This simple yet flavorful dish allows the natural taste of Motsetserepe to shine.

Ingredients:

  • 1 whole Motsetserepe chicken (cut into pieces)
  • 1 large onion (chopped)
  • 3 cloves garlic (minced)
  • 1 bay leaf
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp curry powder (optional)
  • 1 tsp turmeric (optional)
  • 4 cups water

Instructions:

  1. In a large pot, add chicken pieces, onion, garlic, bay leaf, salt, and pepper.
  2. Pour water over the chicken and bring to a boil.
  3. Reduce heat and simmer for 2-3 hours until the chicken is tender. Add more water if needed.
  4. Once tender, remove the chicken and shred it using a fork.
  5. Serve with pap (maize meal), samp, or rice.

A smoky and spicy take on traditional free-range chicken.

Ingredients:

  • 1 whole Motsetserepe chicken (spatchcocked or cut into halves)
  • 2 tbsp cooking oil
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cayenne pepper (for extra spice)
  • 1 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 1 tbsp honey (optional)

Instructions:

  1. Mix all spices, oil, lemon juice, Worcestershire sauce, and honey in a bowl to make a marinade.
  2. Rub the marinade all over the chicken and let it marinate for at least 2 hours (or overnight).
  3. Preheat a grill to medium-high heat and grill the chicken for about 40-50 minutes, turning occasionally.
  4. Once cooked through, serve with salads, roasted potatoes, or grilled vegetables.

A hearty, slow-cooked stew rich in flavor.

Ingredients:

  • 1 whole Motsetserepe chicken (cut into pieces)
  • 2 tbsp oil
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 tomatoes (chopped)
  • 1 green bell pepper (chopped)
  • 2 potatoes (diced)
  • 2 carrots (sliced)
  • 1 tsp curry powder
  • 1 tsp paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 cups chicken stock or water

Instructions:

  1. Heat oil in a pot and sauté onion, garlic, and bell pepper until soft.
  2. Add chicken pieces and brown for about 10 minutes.
  3. Stir in tomatoes, curry powder, paprika, salt, and pepper. Cook for another 5 minutes.
  4. Add potatoes, carrots, and chicken stock. Simmer for 1.5 to 2 hours until chicken is tender.
  5. Serve hot with rice, dumplings (ledombolo), or pap.

Motsetserepe

Motsetserepe Hardbody Chicken refers to a traditional free-range chicken commonly raised in rural areas of South Africa, Botswana, and other parts of Southern Africa.

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