I’m not sure this could be called authentic African food, but it’s pretty damn delicious.
I had a chicken carcass, and so made stock – it was meaty, as there was plenty left clinging to the bones. This was the perfect use for it – and it cook about ten minutes to prepare. Next time I’ll add a handful of torn spinach, I think.
It winds up like a soupy curry, ladled over a scoop of rice in a shallow bowl. It’s even better the next day, and freezes well. This will likely make it into my regular rotation – sometimes with a chopped apple, maybe, to make it more like mulligatawny. It would do well with any number of veggies, I think.