©Jake Tilson 2003

METHOD

• Banana leaves bought in a shop may need washing. Wash gently and hang somewhere to drip dry.

• Marinade: In a small bowl squeeze the juice of a lime, add a pinch of salt, teaspoon of chilli powder, half a teaspoon of turmeric, a tablespoon of brown sugar and a little water. Place the chicken in a large bowl. Cut a few deep incisions across the back of the chicken and rub some of the marinade into the cuts. Turn the chicken over and make deep cuts across each breast, on both legs, wings and thighs. Apply the remainder of the marinade rubbing it well into the cuts. Refrigerate for an hour or so.

• Red paste: Put the following into a food processor - lemongrass, onions, peppers, red chillies, garlic, ginger, cashew nuts, lime juice, brown sugar, salt and pepper. Process the mixture until it becomes a smooth paste. Fry the paste in a little olive oil on a medium heat so it takes on a dark red colour, this may take ten minutes.

• Making the parcel. The aim is to wrap the entire chicken in a double parcel of banana leaves and sew it together. Now is a good time to preheat the oven, gas mark 5. Peel and slice the plantain lengthways. Line the bottom of your roasting tray with the slices. Place two long banana leaves on the tray, forming a cross and check they will cover the chicken with a good overlap. Spread some red paste onto the back of the chicken, rest it on the centre of the banana leaves and smear the remainder of the paste over the chicken. Stuff a small bunch of coriander in the chest cavity. Carefully fold the leaves over the chicken, tucking some under and then finally sewing together the top pair. It is important that the juices don't run into the tray too much.

• Cook at gas mark 5 for three hours.
Turn the tray occasionally.

INGREDIENTS

Stick of fresh lemon grass, finely cut crossways
3 large fresh red chillies, seeded
Juice of one lime
1 tablespoon dark brown sugar
1/2 teaspoon turmeric
1/4 teaspoon chilli powder
3 red peppers, seeded
I large onion, chopped
Four cloves garlic
Handful of cashew nuts
2 inch cube fresh ginger
Fresh coriander
2 large green plantains
Pepper
Oil
I large chicken
Banana leaves
Large roasting tray