Pollo Campurriano with a South Sudanese Twist

Ingredients

In this South Sudanese adaptation of Pollo Campurriano, we incorporate traditional ingredients and spices from South Sudan to infuse the dish with a unique flavor profile. The addition of ground peanuts and okra adds a nutty and slightly slimy texture to the stew, which is characteristic of many South Sudanese dishes. These ingredients also enhance the overall richness and depth of flavors in the dish. We alse have the original recipe for Pollo campurriano, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on 1.5 kg (3.3 lbs) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup tomato puree 1 cup tomato puree
• 2 cups chicken broth 2 cups chicken broth
• 1/2 cup ground peanuts 1/2 cup ground peanuts
• 200g (7 oz) okra, trimmed and sliced 200g (7 oz) okra, trimmed and sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 6g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are browned on all sides.
3. 3.
   In a small bowl, combine the ground cumin, ground coriander, paprika, turmeric, ground ginger, salt, and black pepper. Sprinkle this spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the tomato puree and chicken broth, and stir to combine. Bring the mixture to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes, or until the chicken is cooked through and tender.
6. 6.
   Stir in the ground peanuts and sliced okra, and continue to simmer for an additional 10 minutes, until the okra is cooked and the sauce has thickened slightly.
7. 7.
   Remove the pot from the heat and let it rest for a few minutes. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Okra — Make sure to trim the okra and slice it before adding it to the stew. This will help it cook evenly and incorporate its unique texture into the dish.
• Ground peanuts — If you can't find ground peanuts, you can easily make your own by grinding roasted peanuts in a food processor until they reach a fine consistency.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper to the stew.
• Serve the Pollo Campurriano with a side of steamed rice or flatbread to soak up the flavorful sauce.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the stew during the last few minutes of cooking.

Serving advice

Serve the Pollo Campurriano with a generous portion of steamed rice or warm flatbread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To present the dish beautifully, place a mound of steamed rice in the center of each plate and ladle the Pollo Campurriano over it. Sprinkle some fresh cilantro on top for an attractive finishing touch.