Ingredients
Chicken stew:
- 1 pack chicken drumsticks and thighs
- 4 tsp (20ml) oil
- 1 bay leaf
- 8 large ripe tomatoes
- 1 onion, chopped into chunks
- 3 garlic cloves
- 2 tsp (10ml) dried thyme
- 1 tsp (5ml) smoked paprika
- 2 tsp (10ml) medium curry powder
- 2 cups (500ml) chicken stock
- 4 large carrots, peeled and cut into chunks
- salt and pepper
Dombolo:
- 125g cake flour
- 125g mealie meal
- 1 tsp (5ml) instant dry yeast
- 1/4 cup (60ml) sugar
- 1 tsp (5ml) salt
- 1 cup (250ml) warm water
- 20g fresh parsley, chopped
Method
Chicken stew:
- Season the chicken with salt and pepper.
- Heat the oil in a large casserole. Add the chicken and bay leaf, and sauté until the chicken is coloured.
- Blend the tomatoes, onion, garlic, thyme, paprika and curry powder. Season with salt and pepper.
- Pour the sauce, 2 cups of chicken stock, and carrots into the casserole and simmer until the sauce has thickened (approximately 30 minutes).
- Add the chicken pieces and continue cooking for an additional 20 minutes.
- Turn the heat down completely.
- Place the dombolo balls on top of the stew, cover with a lid, and cook for an additional 15-20 minutes, until they are puffed up and cooked through.
Dombolo:
- Combine all the dry ingredients together.
- Slowly add the warm water and mix for 10 minutes.
- Place the dough into an oiled bowl and cover with a damp cloth. Leave to prove for 1 hour in a warm place.
- Roll the dough into even-sized golf balls. Place on a greased tray and allow to rise until double the size.
- Place the dombolo balls in the stew.
To serve:
- Serve the stew in the casserole, sprinkled with fresh parsley.
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