Kuku Kienyeji Stew

What we know so far

Kuku kienyeji is the free-range village chicken of Kenya: lean, dark, full of flavour and tough, so it cannot be cooked like a broiler. The stew is the way most Kenyan homes cook it for visitors and for Christmas and Easter. The bird is singed over a flame, boiled slowly with salt and ginger until the meat starts to leave the bone (an hour or more), then finished in a tomato and onion sauce with garlic and fresh coriander, and eaten with ugali, rice or chapati. Many homes keep the chicken for guests, and the gizzard traditionally goes to the man of the house.

The draft was written from 2 published sources and holds 13 ingredients and 7 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting