Nyama yehuku is a traditional Zimbabwean meat stew, traditionally served with Sadza.
- 900 grams’ fresh boneless chicken
- 5 kilograms ripe red tomatoes cut into 0.5cm cubes
- 1 bunch spring onions, cut into 0.5cm slices
- 2 medium onions cut into small chunks
- 5cm length of ginger, skinned and very finely sliced
- 1 red chilli, pounded to a paste
- 1 teaspoon chilli powder
- ½ teaspoon chilli powder
- 1 teaspoon salt
- ½ teaspoon dried parsley
- Olive oil to fry
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 onion and continue to stir fry. Add the chilli paste and enough chilli powder to redden the onions. Still 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.
When the tomatoes have been added and the sauce is boiling, turn the heat down to medium and allow it to boil gently for 10 minutes. Add some more chilli powder and stir. After 5 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.