Rich tomato chicken stew with steamed dombolo

Prep time
Cook time


Chicken stew:
  • 1 pack chicken drumsticks and thighs
  • 20ml oil
  • 1 bay leaf
  • 8 large ripe tomatoes
  • 1 onion, chopped into chunks
  • 3 garlic cloves
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tsp medium curry powder
  • 2 cups chicken stock
  • 4 large carrots, peeled and cut into chunks
  • salt and pepper
  • 125g cake flour
  • 125g mealie meal
  • 5ml instant dry yeast
  • 60ml sugar
  • 5ml salt
  • 250ml warm water
  • 20g fresh parsley, chopped


Chicken stew:
  • Season the chicken with salt and pepper.
  • Heat the oil in a large casserole. Add the chicken and bay leaf, and sauté until coloured.
  • Blend the tomatoes, onion, garlic, thyme, paprika and curry powder together. Season with salt and pepper.
  • Pour the sauce, 2 cups of chicken stock, and carrots into the casserole and simmer until thickened (approximately 30 minutes).
  • Add the chicken pieces and continue to cook for a further 20 minutes.
  • Turn the heat down completely.
  • Place the dombolo balls on top of the stew, cover with a lid, and cook for a further 15-20 minutes until puffed up and cooked through.
  • Combine all the dry ingredients together.
  • Slowly add the warm water and mix for 10 minutes.
  • Place the dough into an oiled bowl and cover with a damp cloth. Leave to prove for 1 hour in a warm place.
  • Roll the dough into even-sized golf balls. Place on a greased tray and allow to rise until double the size.
  • Place the dombolo balls in the stew.
  To serve:
  • Serve the stew in the casserole, sprinkled with fresh parsley.