Umleqwa is a traditional dish that uses an indigenous chicken that is mostly homegrown. Serve this dish over rice, samp or pap to make a hearty meal for the family.
SERVES 10–12 // COOKING TIME 2 hours 20 min
3 tbsp olive oil
1 onion, sliced
2 tbsp mild curry powder
1 tbsp smoked paprika
2.2–2.4 kg chicken pieces
5 rosemary sprigs, leaves picked and finely chopped
4 garlic cloves, thinly sliced
3 dried bay leaves
1 beef stock cube
1 red pepper, roughly chopped
1 yellow pepper, roughly chopped
1. Heat the oil in a large pot over medium heat. Add the onion and sweat for 1 minute. Then add the curry powder and paprika and cook for 1 minute.
2. Add the chicken and stir everything together until the chicken is evenly coated in the spices.
3. Add all the remaining ingredients, except the red and yellow peppers. Add enough water to cover the chicken completely and increase the heat to medium high. Cover and cook for 2 hours, topping up with more water if necessary.
4. Add the peppers and cook uncovered for another 20–30 minutes, until the liquid has thickened and reduced.
5. Serve warm, sprinkled with fresh parsley.
Recipe: Liziwe Matloha
Styling: Elizabeth Mackenzie
Photography: Andreas Eiselen // HMimages.co.za
Loved this hearty umleqwa favourite from chef Liziwe? Try this delicious isidudu breakfast from MK reader Khaya Mbweu.