Method:

• Combine ginger beer, stock, garlic, and cayenne pepper.
• Place chicken in a sealable bag and add the ginger-beer mixture. Marinate for 1 hour.
• Place the chicken in a baking tray with the marinade.
• Bake for 45–60 minutes, basting halfway.
• The chicken is done when you cut into the thickest part and the juices run clear.
• Serve with creamy corn pap.

• Bring 1 litre of water to the boil in a pot.
• In a jug with the mielie meal, add ¼ cup cold water, stir, and add to the boiling water.
• Stir the porridge and cover. Simmer, stirring every 10 minutes, for 30 minutes.
• Serve immediately with the chicken.