Ibirayi n'Inkoko

Name: Ibirayi n'Inkoko
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 6 servings
Cuisine: Burundian
Ingredients: 1 whole chicken, cut into pieces; 6 medium potatoes, peeled and quartered; 3 large onions, sliced; 4 tomatoes, chopped; 3 tbsp vegetable oil; 4 cloves garlic, minced; 1 tsp curry powder; 1 tsp salt; 1/2 tsp black pepper; 2 cups water

Ibirayi n'Inkoko (ee-bee-RAH-yee nin-KOH-koh)

Chicken and Potato Stew

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 410 kcal

Tender chicken pieces braised with potatoes, tomatoes, and onions in a fragrant sauce, a beloved Burundian comfort dish served at family gatherings.

Nutrition & Info

Protein 30.0g

Carbs 32.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free dairy-free nut-free

Equipment Needed

heavy pot cutting board sharp knife

Presentation Guide

Vessel: deep serving bowl

Garnishes: fresh cilantro

Accompaniments: ubugari, rice

Ingredients

1 whole chicken, cut into pieces
6 medium potatoes, peeled and quartered
3 large onions, sliced
4 tomatoes, chopped
3 tbsp vegetable oil
4 cloves garlic, minced
1 tsp curry powder
1 tsp salt
1/2 tsp black pepper
2 cups water

Instructions

1
Heat oil in a heavy pot over medium-high heat. Season chicken pieces with salt and pepper and brown on all sides for eight minutes.
2
Remove chicken and set aside. Add sliced onions to the pot and cook for seven minutes until golden and softened.
3
Add garlic and curry powder, stir for one minute until fragrant, then add chopped tomatoes and cook for five minutes.
4
Return chicken to the pot, add water, bring to a simmer, cover, and cook for twenty minutes until chicken is nearly done.
5
Add quartered potatoes, cover again, and simmer for twenty-five more minutes until potatoes are tender and the sauce has thickened.
6
Adjust seasoning with salt and pepper. Serve hot in deep bowls with ubugari or rice on the side.

💡

Did You Know?

Chicken is considered a premium protein in Burundi, and serving it signals that the host truly values their guests.

Chef's Notes

Equipment Tips

heavy pot
cutting board
sharp knife

Garnishing

fresh cilantro

Accompaniments

ubugari, rice

The Story Behind Ibirayi n'Inkoko

This chicken and potato stew represents the fusion of indigenous Burundian cooking techniques with ingredients introduced during the colonial period. Potatoes arrived in the Great Lakes region through European contact, and Burundian cooks quickly adopted them into their existing repertoire of one-pot stews. The dish has become a symbol of hospitality and celebration, reserved for important guests and special occasions when a family sacrifices one of their chickens to honor visitors.

🕐 Traditionally enjoyed sunday lunch and celebrations 📜 Origins: Colonial era adaptation

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