Igisafuria
Main Dish, Soup • Chicken, Vegetable
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Ingredients
- 4–8 chicken thighs (bone‑in, skin on or off)
- 2 onions, diced
- 2 leeks, thinly sliced
- 3–4 green bell peppers, chopped
- 4 tomatoes, chopped
- 1 cup celery, chopped
- 3 tbsp tomato paste
- 4 green plantains, peeled and halved lengthwise
- 10 oz spinach (or local leafy greens)
- 3–4 tbsp oil
- Salt, to taste
- Black pepper, to taste
- Water, as needed
- Ingredient set and proportions are consistent across traditional Igisafuria recipes.
Directions
- 1. Brown the Chicken
- Heat oil in a large, heavy pot over medium‑high heat.
- Add chicken and sear on all sides until lightly browned.
- 2. Add Aromatics
- Add onions, leeks, and bell peppers to the pot.
- Stir and cook for about 10 minutes, until softened.
- 3. Add Tomatoes & Base
- Stir in tomatoes, celery, and tomato paste.
- Cook over medium heat for 15 minutes, stirring regularly.
- 4. Season & Simmer
- Season with salt and pepper.
- Add enough water to partially cover the ingredients.
- Bring to a boil, then reduce heat and simmer for 10–15 minutes.
- 5. Layer Plantains & Greens
- Push chicken and vegetables aside.
- Lay plantains flat in the pot and cover with water.
- Spoon vegetables over the plantains, return chicken on top, then cover with spinach.
- 6. Final Simmer
- Cover the pot and simmer on low heat for 20–25 minutes, until plantains are tender and chicken is fully cooked.
Notes
- TO SERVE
- Serve hot, directly from the pot.
- Traditionally eaten on its own or with rice or ugali, depending on household practice.
- TRADITIONAL NOTES
- Igisafuria is not spicy; seasoning is intentionally minimal
- Recipes vary by household and region
- Everything is cooked in one pot, with no separate steps
- Plantains soften to a texture similar to potatoes
