Akoho sy voanio - Tanzanian Style

Ingredients

In this Tanzanian adaptation, we incorporate Tanzanian spices and flavors to transform the original Malagasy dish. The addition of cumin, coriander, and turmeric gives the stew a distinct East African taste. We also include Tanzanian vegetables like bell peppers and carrots to enhance the flavors and add a vibrant touch to the dish. We alse have the original recipe for Akoho sy voanio, so you can check it out.

• 500g (1.1 lb) chicken pieces, bone-in and skin-on 500g (1.1 lb) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 bell peppers, diced 2 bell peppers, diced
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the ground cumin, ground coriander, ground turmeric, and paprika to the pot. Stir well to coat the onions and garlic with the spices.
4. 4.
   Pour in the coconut milk and bring the mixture to a simmer.
5. 5.
   Return the chicken pieces to the pot and add the diced bell peppers, sliced carrots, and cubed potatoes. Season with salt and pepper to taste.
6. 6.
   Cover the pot and let the stew simmer for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
7. 7.
   Serve the Tanzanian Coconut Chicken Stew hot, garnished with fresh cilantro. Enjoy with rice or flatbread.

Treat your ingredients with care...

• Chicken — For a richer flavor, use bone-in and skin-on chicken pieces. However, you can also use boneless and skinless chicken if preferred.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a teaspoon of chili powder.
• Adjust the consistency of the stew by adding more coconut milk or water if desired.
• Allow the stew to simmer for a longer time for even more tender chicken.

Serving advice

Serve the Tanzanian Coconut Chicken Stew with steamed rice or Tanzanian chapati bread for a complete and satisfying meal.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color and freshness.