Everyone has a list of their favourite dishes and the late Nelson Mandela was no different.
Tucked away in The Great South African Cookbook (published by Quivertree) you'll find the story of Xoliswa Noyiya.
She shares her fondest memory of Madiba and how he loved her Umleqwa dish with gravy on the side.
Ndoyiya has shared the recipe in the cookbook so that we can all tuck into some Mandela warmth in our kitchens and on our plates.
- 1½ kg chicken (farm is best but otherwise free range), cut into pieces
- 1 onion, chopped
- 1 tbsp flour
- 3 cups (750ml) chicken stock
- chopped fresh parsley to serve
- Season the chicken with salt and pepper.
- Boil the chicken in 1 cup water for 10 minutes with the lid off; the water will evaporate.
- Allow the chicken to slightly fry in its own fat for a further 5 minutes.
- Add the onion and the flour, and cook for another few minutes.
- Stir in the stock, bring to the boil and cover.
- Cover for 20-25 minutes until the chicken has cooked through
- Scatter with parsley, and serve with the sauce on the side