Oshiwambo Chicken Stew (Oshiwambo Chicken Stew)
The Quirky Foodster Team
Ingredients
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Spinach, chopped — 2 cups
- Oil — 2 tbsp
- Water — 360 ml (12 fl oz)
- Salt and pepper — to taste
Method
- Heat the oil in a large pot and brown the chicken pieces on all sides.
- Add the onion and garlic, cooking until softened.
- Stir in the tomato paste and chopped tomatoes, cooking for 5–6 minutes.
- Add the water, cover, and simmer for 30–35 minutes until the chicken is tender.
- Stir in the chopped spinach and cook for a further 5 minutes until wilted.
- Season with salt and pepper and serve hot, traditionally alongside oshifima.
Introduction: Chicken simmered with onion, tomato and spinach in a simple, comforting sauce, a widely loved lunch dish across northern Namibia.
Cultural Background: This straightforward, tomato-based chicken stew reflects Owambo home cooking, often served alongside oshifima, and represents the everyday, unfussy comfort food found in households across the north of the country.
Tips: Browning the chicken well at the start builds a deeper base flavour for the stew. Add the spinach only near the end of cooking so it retains some colour and doesn't overcook.
Variations: Add a chopped chilli for a little heat. Use kale or other leafy greens in place of spinach.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until hot throughout.
FAQs:
Q: What is this dish traditionally served with?
A: Oshifima, the region's staple mahangu porridge, used to scoop up the stew.
Q: Can this be made with a different protein?
A: Yes, goat or beef can be substituted, adjusting the cooking time accordingly.
- Chicken pieces, bone-in — 800 g (1.75 lb)
- Onion, chopped — 1
- Garlic, minced — 2 cloves
- Tomatoes, chopped — 2
- Tomato paste — 2 tbsp
- Spinach, chopped — 2 cups
- Oil — 2 tbsp
- Water — 360 ml (12 fl oz)
- Salt and pepper — to taste
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