Chicken Stew from Africa

Brought to you by: Peter Amungas, Kenya

Conversion Table U.S. to Metric and Metric to U.S.


  • 3-7 pound whole chicken
  • onions
  • potatoes
  • tomatoes
  • garlic
  • water
  • milk (optional)
  • 1 can cream of mushroom soup
  • 1 can chicken stock
  • 1 cup water and 1 cup flour for thickening
  • salt and pepper to taste


  • Season a 3-7 pound chicken with Garlic powder and Pepper. Roast chicken in oven at 325 degrees.
  • While chicken is cooking, dice potatoes, slice carrots and chop onions to desired thickness. Place vegetables in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.
  • Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.
  • With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).
  • Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If too thick add a bit of water, too thin add a bit more flour, and shake very hard again. If there are a few lumps you can remove them by straining.
  • Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. Bring mixture to a slow boil and simmer to desired consistency.
  • Add the cooked (now cooled) vegetables to the stew.
  • When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.
  • Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste.
  • If you want, try adding a dash of hot sauce.
  • Let stew simmer for a little longer and serve.
  • Serve with steaming hot ugali and enjoy.