Situated on the East coast of Africa, Tanzania is home to the famous Mt Kilimanjaro and the spice islands of Zanzibar. Tanzania has been influenced by various cultures and, like many countries, the variety of foods vary depending on where you are. Fruit including mango is a common ingredient as is fried chicken and cornmeal. The recipe shared here is a favourite of Gold Restaurant’s head chef, Mavis.
Recipe by: GOLD Restaurant
Serves: 6 (main dish)
Preparation: 20 minutes
Cooking: 40 minutes
T = tablespoon
t = teaspoon
- 6 chicken fillets, rinsed and cut into strips
- 2 T olive oil for frying
- Vegetable oil for deep frying
- 1 medium onion, finely chopped
- 1 t fresh ginger
- ½ t dried ginger
- 1 ripe mango, peeled and sliced OR chopped
- 1 cup (250 ml) corn flour
- 1½ cups (375 ml) chicken stock
- Juice of 1 lime
- Juice of ½ a lemon
- Fresh parsley, finely chopped
- Salt to taste
- Black pepper, crushed
To make the base sauce:
- In a large saucepan on a medium heat, fry the onion in olive oil until almost glassy.
- Add the fresh ginger and mango and fry for another minute or two.
- Add the chicken stock, then the freshly squeezed lime, followed by the lemon juice and stir.
- Turn down to a low heat, cover and allow to simmer for 15 minutes or until the mangos are cooked through and all the ingredients combine to form a sauce.
To prep the chicken:
- Spice the chicken strips with the dry ginger, lightly season with salt and black pepper and dip into the corn flour.
- In a large saucepan on a high heat, deep fry the chicken strips.
To complete the dish:
- Add the chicken into the saucepan with the base sauce, cover and allow to simmer for 20 minutes, stirring ocassionally.
- Remove from the heat, add the fresh parsley and serve with fragrant rice.
Tip: If you cannot find a ripe mango then you can substitute with tinned mango.