Piquant, sweet, aromatic, and succulent all at once – this is a wonderful Tanzanian soup, reflective of the hot African sun, and also a perfect winter warmer. Serve hot as a filling meal, with a frosty drink on the side to offset the red hot pepper.
Oil for frying
1 large chicken, cut into pieces
1 onion, chopped
2 cloves garlic, chopped
1 T dried red chilli, ground to a powder
2 T curry powder
2 t black pepper
1 large tomato, peeled and chopped
2L chicken stock
1 cup desiccated coconut
2 ripe bananas, sliced into chunky quarter pieces
1 large tomato, peeled and cut into wedges, for garnish
- In a casserole or large pot heat the oil, and brown the chicken pieces. Remove chicken and set aside.
- Add the onion and garlic, and sauté until soft.
- Add the powdered chilli, curry powder, and the black pepper and fry until fragrant ±2 minutes.
- Add the tomatoes, stock, cooked chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
- Once the chicken is cooked, remove from the soup, allow to cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
- Add it back into the pot with the banana chunks. Simmer 10 minutes.
- When ready to serve, ladle into bowls and garnish with tomato wedges.
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.