Congolese Food Chicken & Ndunda

ndunda leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more widely available and offers similar texture.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and vegetable oil is often cheaper.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable than breasts.

cassava flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour provides a gluten-free option, while all-purpose is more common.

Marinate chicken with lime juice, garlic, ginger, salt, and pepper for at least 30 minutes.

Heat palm oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in diced tomatoes and cook until softened, about 3-4 minutes.

Add marinated chicken and cook until browned on all sides, about 10 minutes.

Pour in chicken broth and bring to a simmer.

Add ndunda leaves and green chili, cooking until leaves are tender, about 10 minutes.

Adjust seasoning with salt and pepper to taste.

In a separate bowl, mix cassava flour with water to form a dough.

Shape dough into small balls and drop them into the stew.

Cover and cook for an additional 15 minutes, allowing flavors to meld.

Serve hot, garnished with fresh herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level: