Bowl of Tanzanian Chicken Soup
(click to enlarge)

Chicken Soup


Africa, Tanzania   -   Supa ya Kuku (Mchemsho)
Serves:
Effort:
Sched:
DoAhead:  		 4
***
1-3/4 hrs
Yes		 This Chicken Soup is significantly different from our normal North American Chicken Soups. For one thing, it's considerably more filling. For another, we usually don't include bananas.

1
8
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3
2
1/2
3
1/2
8
2
1
3
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1/2
1/2
2
4
#
oz
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oz
cl
in
oz
c
oz
T

T
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T
T
T
c
c
Chicken Meat (1)
Potato (2)
-- Prep
Onion
Garlic
Ginger
Carrot
Cabbage (3)
Banana, Green (4)  
Cilantro
Habanero (5)
Lime Juice
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Peppercorns, black
Salt
Oil
Broth (6)

The Swahili word "Mchemsho" means "boiled", and applies to several soups in this style.

Do Ahead
  1. Make your Chicken Broth from bones, skins, offcuts etc. Strain it and defat using your gravy separator. For more details see Note-6.
  2. While making the Broth, quarter a potato and cook it in the broth for up to 1 hour depending on variety. Cool and mash well.
Prep   -   (40 min)
  1. Cut CHICKEN into bite-sized pieces.
  2. Chop ONION small.
  3. Crush GARLIC and chop fine. Slice GINGER very thin crosswise. Cut slices into narrow threads and chop fine. Mix.
  4. Peel CARROT and cut into 1/2 inch drums.
  5. Chop CABBAGE medium.
  6. Peel BANANAS and cut into 3/4 inch drums or half drums depending on size and preference.
  7. Chop CILANTRO small.
  8. Split HABANERO open lengthwise.
  9. Squeeze LIME JUICE.
Run   -   (55 min)
  1. In a heavy bottomed sauce pan or similar (3 quart), heat Oil. Stir in Onions and fry stirring until lightly browned.
  2. Stir in Garlic mix, Peppercorns, Cilantro and Carrots. Fry stirring for about 1 minute.
  3. Stir in Chicken and fry stirring until it has lost its raw color.
  4. Stir in 4 cups Broth. Bring to a boil and stir in Bananas and Salt. Simmer covered until Chicken is tender
  5. Stir in Cabbage, Mashed Potatoes and Habanero. Bring to a boil and adjust liquid if needed. Simmer 5 minutes. Pull out the Habanero if it's getting too sharp for you.
  6. Stir in Lime Juice and take off the heat.
  7. Serve hot.
NOTES:

  1. Chicken:

      Weight is Thigh and Leg meat without bones, fat or skin. I buy Leg Quarters or Thighs with skin and bones, then cut off the meat and use the rest for making broth. A bag of Leg Quarters will make a lot more broth and chicken meat than you need for this recipe

  2. Potato:

      For the photo example I used White Rose, an all purpose potato. It worked well, but a more starchy potato might be easier to mix in - but be careful it doesn't fall apart in cooking. For details see our Potatoes page

  3. Cabbage:

      A sturdy green like white stemmed Swiss Chard could be used instead of the Cabbage.

  4. Banana. Green:

      This is a regular banana, not Plantain. It should be very very green as riper bananas are too sweet and will disintegrate in cooking . I have the best luck finding some of the smaller bananas in a green enough state, the regular ones are almost always way too ripe. The small ones also make drums that are more suitable for soup. A really green banana may have to be peeled with a paring knife. If you can't get green bananas, use potatoes - White Rose is good.

  5. Habanero Chili:

      Habanero / Scotch Bonnet Chilis from the Caribbean now dominate in East Africa. Just one gives this recipe definite sharpness. If you're from the Frozen North, you may want to use half of one, but others may feel free to use two. For details see our African Chilis page.

  6. Broth:

      When preparing for a dish of this type, I buy chicken a day ahead as whole thighs or whole leg quarters. I remove skin, bones and fat, putting them all in a pot and simmering for 3 to 4 hours, then strain out and discard the solids. Remove the fat using a gravy separator. This becomes the broth for the recipe. It is strong enough to be extended a bit with water if need be. For more on making and storing Broth, see our page Soup Stock / Broth - General Method.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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