This chicken stew illustrates the differences in seasonings in various parts of East Africa. This one, rather bland, is from Uganda; an other, hot version is from Tanzania.


1 fryer chicken, cut up

4 tablespoons oil

1 large onion, sliced

2 or 3 tomatoes, peeled and cut in eighths

2 potatoes, peeled and sliced

1 teaspoon salt

˝ teaspoon pepper


In a heavy stewing pan, sauté chicken pieces in hot oil until nicely browned. Add onion, tomatoes, potatoes, salt, pepper, and enough water to just cover. Cover pan and simmer until chicken is cooked, 45 minutes to 1 hour.


Makes 4 servings.


country : Uganda

course : poultry dish


source : Best of Regional African Cooking / Harva Hachten