Chakula cha Kuku na Viazi
A hearty and flavorful Tanzanian chicken and potato stew, often seasoned with ginger, garlic, and local spices, simmered in a rich tomato-based broth. This dish is a comforting staple in many Tanzanian households.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 500 g Potatoes(peeled and cubed)
- 2 medium Onions(chopped)
- 400 g Tomatoes(crushed or diced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Add chicken pieces to the pot and brown them on all sides. This will take about 8-10 minutes.
- 4
Stir in the crushed tomatoes, turmeric powder, cumin powder, and coriander powder. Cook for 5 minutes, stirring occasionally, until the spices are fragrant and the tomatoes have broken down.
- 5
Add the cubed potatoes and chicken broth to the pot. Season with salt and black pepper to taste. Bring the stew to a simmer.
- 6
Cover the pot, reduce the heat to low, and let it simmer for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. Stir occasionally to prevent sticking.
- 7
Taste and adjust seasoning if necessary. Garnish with fresh chopped cilantro before serving.
💡 Pro Tips
- ✓For a spicier stew, add a chopped chili pepper along with the onions.
- ✓If the stew becomes too thick, add a little more chicken broth or water.
- ✓Serve hot with rice, ugali (a stiff maize porridge), or chapati.
🔄 Variations
- Add other vegetables like carrots or green beans.
- Use coconut milk instead of chicken broth for a creamier consistency.