Lockdown Recipe of the Day: Umleqwa

Serves 4-6

Ingredients

1 whole hand-raised chicken, cut into portions

750 ml (3 cups) water

2 cubes chicken stock

1 large onion, sliced

1 large green pepper, seeded and diced

250 g button mushrooms, sliced

2 medium potatoes, peeled and cubed

salt and freshly ground black pepper to taste

10 ml (2 teaspoons) curry powder

½ x 50 g packet cream of mushroom soup

Method

Place the chicken portions in a large, heavy-based saucepan. Add the water and bring to a boil.

Add the stock cubes, lower the heat, cover and simmer gently for 2 hours. Replenish the water if necessary.

Add the onion, green pepper, mushrooms and potatoes. Season with salt, pepper and curry powder.

Dissolve the mushroom soup in a little cold water and add to the stew to thicken it.

Continue to simmer gently for a further 30 minutes, adding more water if necessary.

Simmer until the chicken is soft  and falls off  the bone. Serve on ting, mielie pap or idombolo. Recipes for both ting and idombolo are in Sitole’s book.

 TGIFood Tip: Hand-raised chickens are available from downtown butcheries or township merchants. DM168/TGIFood

This recipe comes from Dorah Sitole's book:

Published by Human & Rousseau. (Cover photograph by Roelene Prinsloo)