Prep 15 mins
Cook 1 hr
This is a delightful East African soup. It is piquant and aromatic. I found this a few months ago, and I enjoyed it very much. I hope you do too!
- 4 tablespoons vegetable oil
- 3 lbs chicken, cut into pieces
- 1 chopped onion
- 2 chopped garlic cloves
- 2 tablespoons curry powder (masala meusi- see recipe)
- 1 tablespoon peri-peri
- 2 teaspoons black pepper
- 8 cups chicken stock
- 1 tomatoes, peeled and chopped
- 1 cup grated unsweetened coconut
- 2 ripe bananas, sliced into chunky quarter peices
- In a large pot, brown the chicken pieces in the oil.
- Remove chicken, set aside, and add the onion and garlic to pot.
- Sauté until soft, then stir in the peri-peri, the masala meusi, and the black pepper.
- Fry for about 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, add banana chunks, and simmer for about 10 more minutes.
- Ladle into bowls and enjoy!
This was HOT! But the flavor was wonderful. I was a little skeptical about the banana, as I don't usually like them, but it was a wonderful addition. I used Masala Meusi for the curry powder, but did not have peri-peri, so I had to use cayenne. It turned out a little too spicy for me, so I added a touch of honey to my portion. The honey really brought out the fruitiness of the banana without adding too much sweetness. Thanks for posting this, we will definitely have it again (with a little less pepper).