Tanzanian Curried Chicken-Banana Soup
- Ready In:
- 1hr 10mins
- 4 tablespoons peanut oil
- 1 (3 lb) chicken, cut into pieces
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablespoon dried red chili pepper
- 2 teaspoons black pepper
- 8 cups chicken stock
- 1 large tomatoes, peeled and chopped
- 1 cup coconut, grated (DON'T USE SWEETENED!)
- 2 ripe bananas
- In a Dutch oven, brown the chicken pieces in the oil.
- Remove chicken, reserving, and add the onion and garlic to the pot.
- Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
- Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks.
- Simmer 10 minutes.
- When ready to serve, ladle into bowls.
Join The Conversation
I did like this and was surprised.I didn't want to give it any stars because I have never had any african food before so I have no comparison. I didn't think the bananas added anything to it, but then, like I said, I am not familiar with this type cooking... We are saving the leftovers for tomorrow.. thats how well we liked it. I will be interested in reading comments from others who DO know this type recipe. Maybe they have some suggestions that can help us newcomers to African type dishes. I recommend to those that have never tried this type dish, that they give it a whirl. They will probably be surprised. I didn't think it was too spicy, and I put the exact amount of chili peppers, and etc.