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Inkoko Umusalu by Nebby Mutuale
Story and photos by Erick Cerritos

The Rev. Nebby Mutale, a graduate student in communication at St. Mary’s and a member of the Oblates of Mary Immaculate, presently lives in the George Sexton House of Studies in San Antonio.

Mutale chose to prepare a dish that is fairly common in his home country of Zambia called Inkoko Imusalu.

Mutale enjoys cooking and many of the religious brothers in his residence appreciate the food he makes for everyone.

He says the dish is fairly easy to make, and most U.S. citizens shouldn’t feel intimidated to try it out.

Mutale is a full-time student and cooking is something he loves to do when he is not studying for his classes.

“Many are able to make inkoko umusalu in Zambia,” Mutale says, because it is quite easy to observe how others prepare it.

Ingredients

• 5 lbs chicken thighs
• 5 tomatoes
• 5 garlic cloves
• 1 onion
• 1 Maggi Chicken Flavor Bouillon Cube
• 1 tablespoon curry powder
• 1 tablespoon ground turmeric
• 1 tablespoon Adobo all purpose seasoning
• 1 tablespoon lemon pepper
• 1 tablespoon olive oil
• 1 tablespoon black peppercorns
• 1 green bell pepper
• salt to taste

Makes 10 servings.

Directions

Add chicken thighs to a large pot filled with water to just barely cover chicken and set to high for boiling. To pot add 1 tablespoon each of curry powder, black peppercorns, ground turmeric, and Adobo all purpose seasoning. Mix everything together and cook for approximately 15-25 minutes until chicken is cooked stirring occasionally.Chop 1 whole onion into small pieces (about pea sized) and set aside in a large bowl. Cut 5 medium sized tomatoes into medium sized pieces and set aside in bowl with onion. Chop 1 green bell pepper into small pieces (about pea sized) making sure to remove, stem, seeds and veins and set aside in bowl with tomatoes and onion. Finely mince 5 cloves of garlic and add to bowl. To a large, medium depth frying pan, add 3 tablespoons of olive oil. Once chicken is cooked, turn off heat and turn on medium depth frying pan. Remove chicken from pot and place in pan to fry until a deep golden brown on both sides, about 3-5 minutes on each side. Once browned, remove chicken and set aside. To frying pan, add chopped onion, tomato, green bell pepper, and garlic with about a tablespoon of lemon pepper and 1 Maggi Chicken Flavor Bouillon Cube. Stir and cover for approximately 10 minutes until all vegetables are cooked and make a slightly chunky soup consistency. Add salt to taste. Turn off pan. Add fried chicken back to frying pan with cooked vegetables and stir.

Filed under: Class Projects, Entrees, Recipes | Tagged: Erick Cerritos, magazine launch, Nebby Mutale, St. Mary's University, taste of stmu |