Holidays & Special Occasions
Nshima ne Nkuku ne Ndiwo
Ingredients
- 1 whole chicken (about 1.5 kg / 3.3 lb), jointed
- 3 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 tomatoes, chopped
- 1 green bell pepper, chopped
- 500 ml (2 cups) chicken stock
- 1 bay leaf
- Salt and pepper, to taste
- 400 g (2 cups) maize meal and 1 litre (4 cups) water, for the nshima
- 400 g (14 oz) leafy greens (rape or pumpkin leaves), for serving alongside
Method
- Heat the oil in a large pot over medium-high heat and brown the chicken pieces on all sides, about 10 minutes. Remove and set aside.
- In the same pot, sauté the onion and garlic until softened, about 4 minutes. Add the tomatoes and bell pepper, cooking until softened, about 6 minutes.
- Return the chicken to the pot, add the stock and bay leaf, and bring to a simmer. Cover and cook over low heat for 40-45 minutes, until the chicken is fully tender and the sauce has thickened. Season with salt and pepper.
- Meanwhile, prepare the nshima using the standard method: bring the water to a boil, whisk in a portion of the maize meal to form a base paste, then gradually stir in the remainder, stirring vigorously for 8-10 minutes until thick and smooth.
- Prepare the greens separately by sautéing with a little onion and tomato until tender, about 10 minutes.
- Arrange the nshima, chicken stew and greens together on a large platter for serving, festival-style, to be shared by the family or gathering.
Introduction: A generous, celebratory version of Zambia’s everyday staple, this dish features a whole seasoned chicken slow-cooked in a rich sauce, served alongside nshima and vegetable relish as a full, festive platter for family gatherings, weddings and holidays.
Cultural Background: A generous, celebratory version of Zambia’s everyday staple, this dish features a whole seasoned chicken slow-cooked in a rich sauce, served alongside nshima and vegetable relish as a full, festive platter for family gatherings, weddings and holidays.
Tips: Browning the chicken thoroughly first builds a much richer, more festive flavour. Prepare all three elements (chicken, nshima, greens) so they finish at roughly the same time for a hot, fresh platter. This dish is designed for sharing — scale up quantities generously for larger gatherings.
Variations: Add whole boiled potatoes to the platter for a heartier spread. Use a free-range or village chicken for a more traditional, deeper flavour. Add a side of tomato and onion relish for extra freshness on the platter. Not applicable in its traditional form; the dish is centred on a whole chicken. The nshima and greens components are naturally vegan on their own.
Storage: Refrigerate the chicken stew and greens separately in airtight containers for up to 3 days; nshima is best made fresh.
Reheating: Reheat the chicken and greens gently on the stovetop; prepare nshima fresh just before serving where possible.
Nutrition: Per serving (approx., full platter): 540 kcal, 38 g protein, 50 g carbohydrates, 22 g fat, 4 g fibre.
FAQs:
Q: What makes this dish ‘festive’ compared to everyday nshima ne nyama?
A: Using a whole chicken, along with a fuller spread including greens and sometimes potatoes, elevates this into a special-occasion feast rather than an everyday meal.
Q: Can I use chicken pieces instead of a whole chicken?
A: Yes, bone-in thighs and drumsticks work well and simplify preparation.
Q: Is this dish suitable for large gatherings?
A: Yes, it’s designed to be scaled up and shared, making it ideal for weddings, holidays and family celebrations.
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