Poulet aux Maniocs (Chicken with Cassava)

chicken and cassava stew in a tomato and red oil base simmering in a pot

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Poulet aux Maniocs (Chicken with Cassava)

Poulet aux Maniocs (Chicken with Cassava) is a traditional Congolese recipe (from the Democratic Republic of the Congo) for a classic stew of chicken with cassava in a tomato and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Chicken with Cassava (Poulet aux Maniocs).

prep time

20 minutes

cook time

60 minutes

Total Time:

80 minutes

Serves:

Rating:

Tags : Chilli Recipes Chicken Recipes Fowl Recipes Vegetable Recipes Dr-congo Recipes

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Ingredients:

1 boiling chicken
2 sweet cassava tubers
100g tomatoes, blanched, peeled, de-seeded and chopped
salt, freshly-ground black pepper, freshly-grated nutmeg and hot chilli powder, to taste
4 tbsp red palm oil

Method:

Cut the chicken into serving-sized pieces. Season each piece with salt, black pepper, nutmeg and chilli powder then place in a pot with the tomatoes.

Peel the cassava and slice the tubers into four pieces. Add to the pot with the chicken then add the red palm oil. Pour in just enough water to cover the ingredients, bring to a boil, reduce to a simmer and cook, uncovered, for 60 minutes.

Serve hot.