How To Cook Umleqwa
Umleqwa, also known as free-range or village chicken, is a traditional South African dish that is deeply rooted in the country’s culinary dish.
Umleqwa has earned its title as hard body chicken because these chickens are homegrown, and as a result, their meat is tougher and their bones harder due to their free-range diet of whatever they find in the garden, streets and fields.
The term “umleqwa” comes from the Zulu language, one of the official languages of South Africa, and it translates to “naked chicken” or “chicken with no feathers.” This name is derived from the fact that umleqwa chickens are often plucked manually, without the use of scalding water or machinery.
RECIPE INGREDIENTS
1 whole umleqwa (free-range chicken), cut into pieces
1-2 liter of water
2 onions, finely chopped
1-2 garlic cloves, minced
2 tomatoes, minced
2 tablespoons cooking oil
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric or curry powder
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
DIRECTIONS ON HOW TO COOK UMLEQWA
Clean and remove any excess fat from umleqwa, by rinsing it under cold water. Pat it dry with clean kitchen towel Over medium heat, heat cooking oil in a large pot.
Stir in the finely chopped onions to the pot and sauté them until they become translucent. Stir in the minced garlic and cook for another minute. Add ground paprika, cumin, coriander, and turmeric over the onions and garlic. Stir well to coat the ingredients evenly and let the spices cook for a minute to release their flavors.
Transfer the umleqwa in the pot and brown it on all sides. This step helps seal in the juices and adds flavor to the dish. Turn the chicken occasionally to ensure it browns evenly.
Add the tomatoes and seasonings: Once the umleqwa is nicely browned, add the diced tomatoes to the pot. Season with salt and pepper according to your taste preferences. Add water during cooking if the sauce becomes too thick.
Cover the pot, and let the umleqwa boil until the chicken is tender(this surely takes time due to the hardness of chicken). Insert a knife into the thickest part of the chicken. If the juices run clear, it’s done. If not, continue cooking for a few more minutes and check again. Or take a piece then allow it cool to take a bit, if it taste soft then it is ready.
Once the umleqwa is cooked, remove it from the pot and let it rest for a few minutes. Serve the umleqwa hot alongside your choice of side dishes such as steamed rice, pap (a South African cornmeal porridge), or traditional Mealie bread.
HERE ARE MORE RECIPES YOU CAN ENJOY TOO
RECIPE VIDEO
Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv
Ingredients
1 whole umleqwa (free-range chicken), cut into pieces
1-2 liter of water
2 onions, finely chopped
1-2 garlic cloves, minced
2 tomatoes, minced
2 tablespoons cooking oil
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric or curry powder
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Instructions
- Clean and remove any excess fat from umleqwa, by rinsing it under cold water. Pat it dry with clean kitchen towel Over medium heat, heat cooking oil in a large pot.
- Stir in the finely chopped onions to the pot and sauté them until they become translucent. Stir in the minced garlic and cook for another minute. Add ground paprika, cumin, coriander, and turmeric over the onions and garlic. Stir well to coat the ingredients evenly and let the spices cook for a minute to release their flavors.
- Transfer the umleqwa in the pot and brown it on all sides. This step helps seal in the juices and adds flavor to the dish. Turn the chicken occasionally to ensure it browns evenly.
- Add the tomatoes and seasonings: Once the umleqwa is nicely browned, add the diced tomatoes to the pot. Season with salt and pepper according to your taste preferences. Add water during cooking if the sauce becomes too thick.
- Cover the pot, and let the umleqwa boil until the chicken is tender(this surely takes time due to the hardness of chicken). Insert a knife into the thickest part of the chicken. If the juices run clear, it's done. If not, continue cooking for a few more minutes and check again. Or take a piece then allow it cool to take a bit, if it taste soft then it is ready.
- Once the umleqwa is cooked, remove it from the pot and let it rest for a few minutes. Serve the umleqwa hot alongside your choice of side dishes such as steamed rice, pap (a South African cornmeal porridge), or traditional Mealie bread.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @agameals.
Ingredients
1 whole umleqwa (free-range chicken), cut into pieces
1-2 liter of water
2 onions, finely chopped
1-2 garlic cloves, minced
2 tomatoes, minced
2 tablespoons cooking oil
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric or curry powder
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)
Instructions
- Clean and remove any excess fat from umleqwa, by rinsing it under cold water. Pat it dry with clean kitchen towel Over medium heat, heat cooking oil in a large pot.
- Stir in the finely chopped onions to the pot and sauté them until they become translucent. Stir in the minced garlic and cook for another minute. Add ground paprika, cumin, coriander, and turmeric over the onions and garlic. Stir well to coat the ingredients evenly and let the spices cook for a minute to release their flavors.
- Transfer the umleqwa in the pot and brown it on all sides. This step helps seal in the juices and adds flavor to the dish. Turn the chicken occasionally to ensure it browns evenly.
- Add the tomatoes and seasonings: Once the umleqwa is nicely browned, add the diced tomatoes to the pot. Season with salt and pepper according to your taste preferences. Add water during cooking if the sauce becomes too thick.
- Cover the pot, and let the umleqwa boil until the chicken is tender(this surely takes time due to the hardness of chicken). Insert a knife into the thickest part of the chicken. If the juices run clear, it's done. If not, continue cooking for a few more minutes and check again. Or take a piece then allow it cool to take a bit, if it taste soft then it is ready.
- Once the umleqwa is cooked, remove it from the pot and let it rest for a few minutes. Serve the umleqwa hot alongside your choice of side dishes such as steamed rice, pap (a South African cornmeal porridge), or traditional Mealie bread.