Page 1

HLABA PHEHA H OW TO S L AU G H T E R & COOK A CHICKEN


INTRODUCTION The meat labelling scandal has shocked a lot of people including me; this is an awful and lowdown act. We consumers placed all of our trust in tricksters and in return they put our health, culture and religion in jeopardy. I have come with a solution that has existed and been used for many decades: Lets go back to the traditional way of doing things. Africans used to breed, slaughter and cook their meat. If you want something done right its best you do it yourself. Technology has bettered our lives in so many ways and destroyed us in other ways; I compiled a slaughtering and cooking book. The book is about how to slaughter a chicken, pluck its feathers and lastly I am going to share a traditional recipe of how to cook a freshly slaughtered chicken. It’s time for us to take back our power and learn how to do things ourselves and stop putting our health in the hands of the wicked. Hlaba Pheha : Slaughtering and cooking guideline


CONTENTS Slaughtering Process

Cooking Process

Serving suggestions


SLAUGHTERING PROCESS Slaughtering is an important and spiritual process; people do it for different reasons like offerings and for survival. Nothing tastes as best as freshly slaughtered chicken meat. Firstly you must have a live chicken

Secondly you must have a knife, make sure that it is sharp. If it is not sharp sharpen it, this is very crucial.

Collect a rope or string, this rope you will use to tie the chicken’s feet. Be calm getting nervous or worked up won’t help, remember it‘s only a chicken.


SLAUGHTERING PROCESS The third step is all about balance and taking control. Using your two feet place or step on the wings and feet of the chicken, it is really up to you as to which part you going to step on

The fourth step is the slaughtering process, balance the neck on a flat surface. When you slaughter the chicken you have to start from the throat

Hold the neck of the chicken for at least 35 seconds, until it’s a dead. Do not let go no matter how much it keep on shaking


SLAUGHTERING PROCESS Hold the neck of the chicken for at least 35 seconds, until it’s a dead. Do not let go no matter how much it keep on shaking

Boil 2 litres of water

Pour the hot water in a bowl, preferably a stainless steel one, the put the freshly slaughtered chicken in the bowl afterwards and leave it the bowl for 20 to 30 minutes


SLAUGHTERING PROCESS Now it’s time to pluck off the feathers

After plucking all of the feathers, take out all of the nasty stuff and cut out all of the chicken meat into pieces


COOKING PROCESS Preparing the freshly slaughtered chicken

There are two ways of cooking a freshly slaughtered chicken you can oven grill it or cook it. I am going to cover only one way of preparing chicken quick is cooking it. This is an ancient and traditional recipe and it is quite easy to do.

Pour 200 mil of water in the pot and put in the freshly cut chicken in the pot.


COOKING PROCESS Put the pot on the stove and set minimum temperature

After 20 minutes put in sprinkle half teaspoons of salt.

Put a spoon of curry powder


COOKING PROCESS Leave the chicken for At least 45 minutes but always check on the chicken and stir it

Now that the chicken is done you can leave for 2 minutes because it is best enjoyed while is still hot

Now that the chicken is done you can leave for 2 minutes because it is best enjoyed while is still hot


SERVING SUGGESTIONS You can serve it with Pap (porridge) or Dombolo (Dumplings), Use your hands to eat it (keep it real). Serving suggestions 6 people.


Hlaba Pheha (how to slaughter and cook a chicken)  

Recipe book on how to slaughter and cook a chicken the traditional South African