Pap (nshima) with Village Chicken and Pumpkin Leaves
Pap (also known as Nshima or Ugali), a thick porridge made from maize flour. It's served with a rich and flavorful Village Chicken stew, cooked until tender, and nutritious pumpkin leaves, sautéed with onions and tomatoes. This meal is hearty, comforting, and a true taste of traditional African cuisine, perfect for a family gathering.
Equipment
- Large pot (for chicken stew)
- Medium pot (for pumpkin leaves)
- Non-stick pot
- Measuring cups and spoon
Ingredients
- 1/4 cup Sunflower Oil
- 1.5 cups Dried Beans
- 1 Large onion
- 400 ml Tinned tomatoes
- 2 Cloves garlic
- Pinch Sugar
- Pinch Salt
- 2 Handfuls pumpkin leaves
- 1 kg Chicken Thighs or Whole Chicken African Styli cut into pieces
- Homemade Chicken Spice mix
- 2 knobs butter
- 2 cup Millie Meal
- 4 cups Chicken Stock
- Water
Instructions
Cook the Beans (Start first!):
- If using 1.5 cups Dried Beans (pre-soaked overnight and rinsed), place them in a pot with fresh water, bring to a boil, then reduce heat and simmer for 1 to 1.5 hours until tender. Drain and set aside. (Skip this step if using tinned beans).1.5 cups Dried Beans
Prepare the Chicken and Tomato Base:
- Season the 1 kg Chicken Thighs or Whole Chicken generously with the 1 tbsp Homemade Chicken Spice mix, salt, and pepper.1 kg Chicken Thighs or Whole Chicken African Styli cut into pieces , Homemade Chicken Spice mix
- Heat 1/4 cup Sunflower Oil in the large pot over medium-high heat. Brown the chicken pieces on all sides (about 10 minutes) and remove them from the pot.1/4 cup Sunflower Oil
- Add the 1 Large onion, chopped to the same pot and sauté until soft and translucent (5-7 minutes).1 Large onion
- Add the 2 Cloves garlic, minced and cook for 1 minute until fragrant.2 Cloves garlic
- Stir in the 400ml Tinned tomatoes, a Pinch of Sugar, and a Pinch of Salt. Let this simmer for 5-10 minutes to reduce and concentrate the flavor.400 ml Tinned tomatoes, Pinch Sugar, Pinch Salt
Simmer the Stew:
- Return the browned chicken to the pot.
- Pour in 4 cups Water or Chicken Stock. Bring to a simmer, cover, and cook on low heat for 30-45 minutes, or until the chicken is tender and cooked through.4 cups Chicken Stock
- Stir in the cooked or tinned Dried Beans and continue to simmer, uncovered, for another 10-15 minutes to allow the flavors to blend and the sauce to thicken slightly.
Prepare the Pumpkin Leaves:
- In a separate pot, bring a small amount of water to a boil. Add the washed and chopped 2 Handfuls pumpkin leaves and a pinch of salt.2 Handfuls pumpkin leaves, Pinch Salt
- Cover and steam/boil gently for 10-15 minutes until tender. Drain well.
- Note: Alternatively, you can stir the cooked leaves directly into the chicken and bean stew for the last 5 minutes of cooking.
Make the Nshima (Pap):
- In the medium pot, bring 3 cups of the Water to a rolling boil.Water
- In a bowl, mix 1 cup of 2 cup Mealie Meal with the remaining 2 cups of cold water to form a smooth, runny paste (slurry).2 cup Millie Meal
- Pour the slurry slowly into the boiling water while vigorously stirring with a wooden spoon or whisk.
- Continue stirring until the mixture is a thick, smooth porridge. Reduce the heat to low.
- Gradually add the remaining 1 cup Mealie Meal, a little at a time, stirring and pressing the mixture against the sides of the pot to incorporate all the flour and remove lumps. The mixture will become very stiff. This process is often referred to as "kupukuta" (stirring/pounding).
- Once all the maize meal is incorporated and the Nshima is firm, cover the pot and let it steam on low heat for 5-10 minutes to fully cook the flour.
- Optional: Stir in the 2 knobs butter for a smoother, richer Nshima just before serving.2 knobs butter
Serve:
- Scoop the firm Nshima/Pap onto plates, serving it alongside generous portions of the hot Chicken and Bean Relish and the Pumpkin Leaves.
Notes
Dried Beans add a wonderful texture and boost of protein and fiber; however, remember to budget time for soaking and cooking them.
The Pumpkin Leaves (or alternative greens like spinach/collards) are essential to complete the traditional African meal, providing vitamins and a fresh, slightly bitter contrast to the rich stew. The consistency of Nshima is crucial—it should be firm enough to hold its shape and be handled by hand.
Nutrition
Calories: 800kcal
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