Katogo was invented as an all in one pot meal. Katogo was primarily made from either matooke or cassava as a starch base and beans or groundnut paste as the protein-based stew. It was the poor man’s solution after a long day in the garden. The perfect medley.
As times changed and appeal for katogo increased, meats, offals, and vegetables substituted beans and the ground nuts. I have even been served Katogo with pork and it was delish.
Because of the view that Katogo is a meal for the poor, chicken is considered a no-go when it comes to the making of Katogo. We do not see it that way!
We are taking it higher!! Introducing chicken katogo.
We have substituted the beans with chicken and created a dish fit for royalty.
Here is the recipe:
Summary – The chicken is let to simmer in a pan with carrots and leeks for 30 minutes; then set aside to cool. The matooke is boiled in this stock for 20 minutes until just cooked. The chicken is pan seared to a crisp golden brown and served with the matooke and a consume from the stock and host of seasonal vegetable.
8 fingers matooke
1 large onion
1 green pepper
2 clove garlic
2 tablespoons oil
Salt and pepper
Place the chicken in a pan with the 1 teaspoon salt, garlic, onion and tomatoes, all finely chopped and cooked covered for 15 minutes; stirring frequently to keep the contents from sticking to the bottom of the pan
The chicken should have turned whitish by this point. Remove it and place it on a plate and put the matooke into the pan and add water to cover the matooke. Cook over medium heat to cook and leave to simmer for 20 minutes until just cooked but not mushy. Remove the cover from the pan and allow the cooking liquid to reduce
On a clean skillet or pan, add a tablespoon of oil and leave to heat up. Add a teaspoon of chopped garlic and fry til tender. Add chicken to the pan and cook until evenly browned
Serve the matooke and chicken with a garnish of chopped tomatoes and green pepper. Add the cooking liquid to coat the matooke and chicken.
Lick the plate when done