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Chicken Stew with Soumbala
A flavorful and aromatic chicken stew featuring soumbala, a fermented locust bean condiment that imparts a unique umami depth. This dish is a staple in Burkinabe cuisine, often served with rice or tÃŽ.
ð§ ææ
- 1 kg Chicken pieces(bone-in, cut into serving pieces)
- 2 large Onions(chopped)
- 4 medium Tomatoes(chopped)
- 3 tablespoons Soumbala (fermented locust beans)(mashed)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tablespoons Vegetable oil
- 4 cups Water
- 2 cubes Maggi cubes(crushed)
- to taste Salt
- to taste Black pepper
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the chopped onions and sauté until softened and lightly browned, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and mashed soumbala. Cook for about 5 minutes, stirring occasionally, until the tomatoes begin to break down.
- 5
Add the chicken pieces to the pot and sear them for a few minutes on each side until lightly browned.
- 6
Pour in the water and add the crushed Maggi cubes. Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender.
- 7
Taste and adjust seasoning with salt and pepper if needed. Simmer for another 5 minutes to allow flavors to meld.
- 8
Serve hot, typically with rice or tÃŽ.
ð¡ ããã®ã³ã
- âSoumbala has a strong, distinctive aroma. If you are new to it, start with a smaller amount and adjust to your taste.
- âFor a spicier stew, add a chopped chili pepper along with the tomatoes.
- âEnsure the soumbala is well mashed to distribute its flavor evenly throughout the stew.
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- Substitute chicken with beef or mutton for a different flavor profile.
- Add other vegetables like okra or African eggplants towards the end of cooking.
- For a richer sauce, you can add a tablespoon of tomato paste.