Umleqwa — Print Recipe — The Culinary Codex

A traditional Zulu chicken stew made with free-range chicken slow-cooked in its own juices with potatoes, tomatoes, and mild spices until falling off the bone.

Ingredients

1 whole free-range chicken, cut into pieces
4 medium potatoes, quartered
3 large tomatoes, diced
2 onions, sliced
2 tbsp vegetable oil
1 tsp curry powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper
2 cups water

Instructions

1 Season the chicken pieces with curry powder, paprika, salt, and pepper, then brown them in hot oil in a large pot on all sides until golden.
2 Add the sliced onions to the pot and saute until softened, then add the diced tomatoes and cook until they form a thick sauce around the chicken.
3 Add the quartered potatoes and water, bring to a boil, then reduce heat to low, cover, and simmer for about an hour until the chicken is tender and falling off the bone.
4 Check the seasoning, adjust salt and pepper, and serve the stew in deep bowls with the rich gravy ladled over the chicken and potatoes, alongside steamed rice or pap.

Did You Know?

Umleqwa specifically refers to a tough, free-range chicken that requires long slow cooking, and in Zulu culture, the dish represents hospitality as it is always made when guests arrive unexpectedly.