Istambu & Chicken Stew (with Nyala)

Ingredients:

For the Creamy Samp:

• 7 kg Nyala Samp or Nyala Easy Cook Samp
• Cream of mushroom soup, 14 standard packets
• 20–22 litres water, plus extra if needed during cooking

For the Chicken Stew:

• 14 kg chicken pieces, skin-on (thighs, drumsticks, etc.)
• 14 tablespoons cooking oil (210 ml)
• 7 onions, finely chopped, approx. 1.75 kg
• 7 green peppers, chopped, approx. 1.4 kg
• Brown onion soup, 7 standard packets
• 3.5–5 litres water, plus extra if needed

Method

For the Creamy Samp:

1. Soak the samp (optional): Rinse the samp thoroughly under cold water. Place in large containers, cover generously with cold water, and soak for 4–6 hours or overnight to reduce cooking time. Drain and rinse before cooking.

2. Cook the samp: Place the drained samp in one or more large heavy-bottomed pots. Add 20–22 litres water, or enough to cover the samp by about 5–10 cm. Bring to a boil, then reduce heat, cover, and simmer until the samp is soft but not mushy. Stir occasionally and add additional hot water if needed.

3. Add the mushroom soup: Mix the cream of mushroom soup packets with hot water to form a smooth paste. Stir into the cooked samp and simmer uncovered until creamy and thickened. Add more water if too thick, or simmer longer if too thin. Remove from heat and keep warm.

For The Chicken Stew:

1. Brown the chicken: In one or more large heavy-bottomed pots, heat the cooking oil over medium-high heat. Brown the chicken pieces in batches until golden on all sides. Remove and set aside.

2. Sauté the vegetables: In the same pots, add the chopped onions and green peppers. Cook until softened and fragrant, scraping up any browned bits from the base of the pot.

3. Build the stew base: Dissolve the brown onion soup packets in hot water and add to the pot. Bring to a gentle simmer.

4. Simmer the chicken: Return the chicken to the pot, adding enough additional water to just cover the pieces. Reduce heat, cover, and simmer until the chicken is tender and cooked through. Stir occasionally and adjust liquid as needed to maintain a thick, spoonable gravy.

5. Serve together: Spoon the creamy samp onto plates and top with generous portions of chicken stew and gravy. Serve hot.

Go back to Recipe Range