Method:

• Blend the atchar to a paste; if you don’t have a blender use a pestle and mortar to grind the atchar.
• Remove kebabs from packaging, transfer to a baking tray and pat dry.
• Add the atchar marinade to the kebabs, and use your hands to spread marinade all over the chicken.
• Set aside to marinate for up to 2 hours or at least 30 minutes.
• While the chicken is marinating, prepare the Umfino.
• In a medium pot, bring water and salt to a boil.
• Once boiling, reduce heat and slowly whisk in the maize meal. Stir in spinach or umbayu, cover and cook for 20 - 25 minutes until desired thickness.
• To cook kebabs, lightly grease the grill with oil and place over medium heat coals.
• Cook for 10 - 15 minutes, frequently rotating (every 4 minutes) to prevent drying out. If you have marinade left over in the tray, use it to marinate the chicken.
• Serve the kebabs on top of the umfino.