Supu Ya Kuku Chicken Soup of Zanzibar
Transport your taste buds to the vibrant spice markets of Zanzibar with Supu Ya Kuku, a fragrant and comforting chicken soup that’s rich in flavor and tradition. This authentic Swahili recipe combines bone-in chicken with a medley of warming spices like cumin, turmeric, and cardamom, creating a broth that's both aromatic and deeply satisfying. Loaded with hearty vegetables like carrots and potatoes, and brightened with fresh cilantro and a squeeze of zesty lemon, this one-pot wonder is perfect as a nourishing meal on its own or paired with crusty bread. Ready in just an hour, this soulful chicken soup is a delightful introduction to East African cuisine and a must-try for fans of bold, spice-forward dishes.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 kg chicken, cut into pieces (bone-in preferred)
- 2 medium onions, finely chopped
- 4 cloves garlic cloves, minced
- 1 inch ginger, grated
- 1 medium carrot, diced
- 1 medium potato, peeled and diced
- 1 piece green chili, finely chopped
- 1 tsp cumin powder
- 0.5 tsp turmeric powder
- 1 tsp coriander powder
- 4 pieces cloves
- 3 pieces cardamom pods
- 1 inch cinnamon stick
- 2 medium tomatoes, chopped
- 2 tbsp fresh cilantro, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1.5 liters water or chicken stock
- 1 piece lemon, cut into wedges (for serving)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onions and sauté until golden brown, about 5 minutes.
Stir in the garlic, ginger, and green chili, cooking until fragrant, about 1-2 minutes.
Add the cumin, coriander, turmeric, cloves, cardamom pods, and cinnamon stick. Stir for 1 minute to toast the spices.
Add the chicken pieces to the pot and cook for 5-7 minutes, turning occasionally, until lightly browned.
Mix in the diced carrots, potatoes, and chopped tomatoes. Cook for 2-3 minutes, stirring occasionally.
Pour in the water or chicken stock and add the salt. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 30 minutes, or until the chicken is tender and the vegetables are cooked through.
Remove the cinnamon stick, cloves, and cardamom pods before serving.
Garnish with fresh cilantro and serve hot with lemon wedges on the side for added flavor.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 680 mg | 30% | |
| Total Carbohydrate | 22.0 g | 8% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.8 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1062 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
