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Zambian Mungongo Nut Chicken
A rich and savory chicken dish cooked with mungongo nuts (also known as Manketti nuts), onions, tomatoes, and traditional Zambian spices, creating a unique nutty flavor.
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- 1 kg Chicken pieces(bone-in, skin-on, cut into serving pieces)
- 1 cup Mungongo nuts(shelled and ground into a paste or powder. Available at African specialty stores or online.)
- 1 large Onion(chopped)
- 4 medium Tomatoes(chopped or pureed)
- 4 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 3 tbsp Cooking oil
- 2 cups Water or chicken broth
- 1 optional Stock cube(crushed)
- to taste Salt
- to taste Black pepper
- 1 optional Chili pepper(finely chopped, for heat)
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- 1
Season the chicken pieces with salt and black pepper. In a large pot or Dutch oven, heat the cooking oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove the chicken from the pot and set aside.
- 2
In the same pot, add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger, and sauté for another minute until fragrant. If using, add the chopped chili pepper.
- 4
Stir in the chopped or pureed tomatoes. Cook until the tomatoes break down and the oil starts to separate, about 7-10 minutes. If using, add the crushed stock cube.
- 5
Return the browned chicken pieces to the pot. Add the ground mungongo nut paste/powder and stir to coat the chicken and tomato mixture.
- 6
Pour in 2 cups of water or chicken broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 30-40 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning with salt and pepper if needed. The sauce should be thick and nutty.
- 8
Serve hot, traditionally with nshima or rice.
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- âMungongo nuts can be found pre-ground or as whole nuts that need to be shelled and ground. Roasting them lightly before grinding can enhance their flavor.
- âIf mungongo nuts are difficult to find, you can substitute with a mix of cashew nuts and a small amount of peanut butter for a similar richness, though the authentic flavor will differ.
- âEnsure the chicken is cooked through, especially if using bone-in pieces.
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- Add a handful of chopped okra to the stew in the last 15 minutes of cooking for added texture.
- For a spicier dish, increase the amount of chili pepper or add a pinch of cayenne pepper.