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Ingoho
Ingoho: Luhya celebration chicken, boiled with its broth, then fried and stewed with onion and tomato
Among the Luhya of Kakamega, Bungoma and Vihiga, killing a chicken (ingoho) says a guest is honoured: a visiting in-law, a wedding party or a homecoming gets the cockerel, and the best pieces are carefully shared out by rank. The bird is cooked in two stages. First it is boiled whole or in big joints with only salt and onion, and a mug of that golden broth is often handed to the guest to drink; then the pieces are fried in a little oil and finished in a light onion-and-tomato gravy made with the same broth. The result is cleaner and simpler than a spiced stew, letting the deep flavour of a free-range bird come through, and it is eaten with obusuma (ugali) and bitter tsisaka or murenda greens. Don't throw away the boiling liquid, which is the commonest slip. Chef's tip: dry the boiled pieces well before frying, or they spit and never colour.
- Total time
- 120 min
- Difficulty
- medium
- Serves
- 5
Ingredients
For boiling
- 3 ½ lb free-range chicken or cockerelcut into large joints (thighs, drumsticks, breasts, wings, back)
- 1 onionquartered
- 2 tsp salt
For the fry and gravy
- 3 tbsp vegetable oil
- 2 red onionssliced into half-moons
- 3 ripe tomatoeschopped
- 3 spring onions (optional)sliced
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Method
0/8 doneStep 1: Put 3 ½ lb free-range chicken or cockerel in a large pot with 1 onion, 1 ½ tsp salt and 1.5 litres of cold water. Bring to the boil over a high heat and skim off the foam.
10 minStep 2: Lower the heat, cover and simmer gently until the meat is tender and comes easily away from the drumstick bone. Allow 60–75 minutes for a free-range bird.
70 minStep 3: Lift the chicken out onto a tray and pat it dry with a clean cloth. Strain the broth and keep it hot; taste and season with the rest of ½ tsp salt.
Step 4: Heat 3 tbsp vegetable oil in a wide pan over a medium-high heat and fry the chicken pieces, turning once, until the skin is golden and slightly crisp. Work in batches if needed.
8 minStep 5: Lift the chicken out, add 2 red onions to the pan and fry until soft and lightly browned.
5 minStep 6: Add 3 ripe tomatoes and cook, mashing with a spoon, until they collapse into a soft sauce.
4 minStep 7: Return the chicken, pour in 300 ml of the hot broth and simmer uncovered over a medium heat until the gravy is light but no longer watery. The thickest part of the thigh should read 165°F.
8 minStep 8: Scatter over 3 spring onions if using. Serve the chicken with obusuma and greens, and pour the rest of the broth into mugs to drink alongside.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 25 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ingoho take?
- About 120 minutes in total: 15 minutes to prepare and 105 minutes to cook.
- How many people does it serve?
- 5 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of red onions?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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