Steamed Dumplings (Madombi) with Spicy Chicken Stew and Sautéed Cabbage

 

Ingredients

For the Steamed Dumplings (Madombi):

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 tbsp sugar (optional)

3/4 cup warm water or milk

1 tbsp butter or oil

For the Spicy Chicken Stew:

1 whole chicken, cut into pieces

2 tbsp oil

1 onion, chopped

2 garlic cloves, minced

1 tsp ginger, grated

2 tomatoes, blended

2 tbsp tomato paste

1 tsp paprika

1 tsp curry powder

1/2 tsp chili powder (optional)

1/2 tsp black pepper

Salt to taste

1 cup chicken broth or water

For the Sautéed Cabbage:

2 cups shredded cabbage

1 carrot, grated

1 small onion, chopped

1 tbsp oil

1/2 tsp turmeric

1/2 tsp black pepper

Salt to taste

Instructions

1. Prepare the Steamed Dumplings (Madombi):

In a bowl, mix flour, baking powder, salt, and sugar.

Add warm water or milk gradually, mixing until a soft dough forms.

Knead for about 5 minutes, then let it rest for 15 minutes.

Divide into equal portions and shape into balls.

Place in a steaming pot or on a rack above boiling water, cover, and steam for 25–30 minutes until fluffy.

2. Cook the Spicy Chicken Stew:

Heat oil in a pot, brown the chicken pieces, and set aside.

In the same pot, sauté onions, garlic, and ginger until fragrant.

Add blended tomatoes and tomato paste, cooking for 5 minutes.

Stir in paprika, curry powder, chili powder, black pepper, and salt.

Return chicken to the pot, add chicken broth, cover, and simmer for 30–40 minutes until tender.

3. Make the Sautéed Cabbage:

Heat oil in a pan and sauté onions until soft.

Add shredded cabbage and carrots, stirring occasionally.

Season with turmeric, black pepper, and salt.

Cook for 5–7 minutes until slightly tender but still crunchy.

Serving:

Plate the fluffy dumplings alongside the spicy chicken stew and sautéed cabbage. Serve hot and enjoy this hearty traditional meal!