1 whole hard body chicken, cut into pieces
2 onions, chopped
3 cloves garlic, crushed
1 green pepper, chopped (optional)
2 tomatoes, grated or chopped
2 tbsp cooking oil
1 tsp aromat or chicken spice
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp curry powder or paprika (optional)
1 bay leaf (optional)
Water (as needed)

1. Boil First (Very Important)
Put chicken pieces in a large pot
Add enough water to cover the chicken
Add a bit of salt
Boil on medium heat for 1½–2 hours
👉 Hard body chicken takes time—check and add water when needed.
Once soft (but not falling apart), reserve the stock.

2. Fry for Flavour
In another pot, heat oil
Fry onions until golden
Add garlic and green pepper, fry briefly
Add tomatoes and cook until thick

3. Combine & Season
Add boiled chicken to the sauce
Add aromat, pepper, curry/paprika, bay leaf
Pour in some of the reserved stock
Simmer for 20–30 minutes so flavours soak in

Pap & chakalaka
Steamed bread (ujeqe)
Dumplings (amadombolo)
Samp & beans