This hearty Tanzanian stew isn’t eaten every day, but it’s a delicious recipe that can be adapted to include fish instead of chicken.
- 1 whole chicken
- 2 garlic cloves
- 1 x 4 cm piece of fresh ginger, peeled
- 1 lime, juiced
- 4 potatoes, chopped
- 2 carrots, sliced
- 1 small green capsicum, sliced
- 1 small yellow capsicum, sliced
- 2 tomatoes, diced
- 4 walking or spring onions
- a handful makaranga mwitu or baby spinach
- 500 ml milk
- 200 g natural yoghurt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Heat a large saucepan of water over high heat, until boiling. Clean the chicken and cut into pieces. Add the chicken to the boiling water.
- Using a mortar and pestle, crush garlic, ginger and lime. Strain mixture into the boiling water. Simmer for 15 minutes, then add the potato, carrot, capsicum and tomato.
- Meanwhile, in a separate saucepan, heat the milk until boiling. Reduce heat and simmer until reduced a little, then add the yoghurt. Cook on low heat for 6 hours. Serve in a separate dish.
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