Nyma ye Huku




Begin by preparing the tomato-based sauce. Cover the base of large saucepan with olive oil and place on medium heat.

Once the oil is hot stir-fry the ginger for 30 seconds. Add the onions and continue to stir-fry.

Add the chilli paste and enough chilli powder to redden the onions.

Stirring continuously, add the black pepper and then the salt. Sprinkle the dried parsley into the pot.

Turn the heat to high and add the chopped tomatoes a little at the time (keep the mixture boiling all the while).

When all the tomatoes have been added and the sauce is boiling, turn the heat down to medium and allow it to boil gently for ten minutes.

Add some more chilli powder and stir. After five minutes turn the heat down to low and cook for 15 minutes, stirring and mashing the tomatoes all the while then take off the heat.

Cover the base of a frying pan with oil and heat on a high flame. Once the oil is hot add the chicken and brown on all sides.

Once evenly browned transfer the chicken to the tomato sauce and heat under low flame to coat the chicken.

Bring just to the boil then reduce to a simmer and cook for 30 minutes, stirring occasionally.

Traditionally this is served with Sazda (a corn porridge) but it works equally well with rice or couscous.