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Koko ea Khoho
Sesotho Chicken Stew
A comforting and flavorful chicken stew, Koko ea Khoho is a staple in Lesotho. Whole chicken pieces are simmered with onions, garlic, tomatoes, and a blend of spices, creating a rich sauce that is often served over pap (maize porridge).
ð§ ææ
- 1 Whole chicken(cut into serving pieces)
- 2 tablespoons Vegetable oil
- 2 medium Onions(chopped)
- 3 cloves Garlic(minced)
- 400 g Tomatoes(chopped (canned or fresh))
- 2 cups Chicken broth
- 1 tablespoon Curry powder
- to taste Salt
- 1/2 teaspoon Black pepper
- 1 Optional: Chili(chopped, for heat)
ðšâð³ äœãæ¹
- 1
Pat the chicken pieces dry with paper towels. Season generously with salt and pepper.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove the chicken from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and chopped chili (if using) and cook for another minute until fragrant.
- 4
Stir in the chopped tomatoes and curry powder. Cook for 2-3 minutes, stirring to combine.
- 5
Return the browned chicken pieces to the pot. Pour in the chicken broth. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 6
Adjust seasoning with salt and pepper to taste. Serve hot, traditionally with pap (stiff maize porridge).
ð¡ ããã®ã³ã
- âFor a richer flavor, you can add a bay leaf while the stew simmers.
- âIf the sauce is too thin, you can remove the chicken and simmer the sauce uncovered for a few minutes to reduce it.
- âUsing bone-in chicken pieces will add more flavor to the stew.
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- Add other vegetables like potatoes, carrots, or peas.
- For a spicier version, add more chili or a pinch of cayenne pepper.
- Can also be made with other meats like lamb or beef.