Putting the ingredients together was a bit of a challenge. There are no turkeys here, so I organized to secure a bunch of wild Guinea Fowl from the nearby Rusizi Wetlands:
The appropriate spices for turkey stuffing and for pumpkin pie do not exist, and so I made a stuffing that I learned in Kenya from my Kenyan colonial friends. And for dessert, made a cornbread. Burundians are not big sweets eaters, preferring fresh fruit, so we got lots of that, too.
I thought Southern-made yams with pineapple, etc, would be good, too. But the Burundians found them too sweet!
Can’t remember what else – probably rice and lenga-lenga (amaranth) as a vegetable.
The guinea fowl were very tough but very tasty – folks here are used to tough fowl and rather like the chewing of them.
For entertainment I invited over from the village the boys drumming group – a great youth group that was organised and taught by a villager on a volunteer basis. After their performance we gave them dinner and soda.
Preparation, of course, took most of the day and, as usual, Omer was keen to learn new recipes
We ate and ate and ate – and drank and drank local banana beer that was brought by one of the guests, in addition to Belgian beer. Folks were wild about the cornbread and so Omer gave them the recipe, which is also below.
We were well guarded; the ranking officer had organized guards on the beach (in front of us) and elsewhere. Afterwards, the guards all got something to eat and some beer.
Here are all of the recipes we used that day. It was great fun!
Colonial Kenyan Stuffed Chicken
Stuffing:
- 700 gm Sausage provinciale (in Bujumbura, from Boucherie Nouvelle)
- 2 Medium Onions – finely chopped
- 1 bn Celery – finely chopped
- 1/3 cup Butter
- 1 tsp Sage [dry]
- 2 slices Brown bread
- 4 slices White bread
- Soften Onion & Celery in the butter
- Remove sausage from its casing and crumble into the onion/celery – brown
- Add Sage
- Remove crusts from the bread
- Cut bread into small squares
- Put all ingredients into a bowl & mix lightly
Roast Chicken
- 3½ kg Chicken (In Bujumbura, from Mutoyi Missionaries)
- Stuffing (above)
- Wash chicken very well inside and out
- Lightly spoon stuffing into body of the chicken – do not push! The stuffing will expand
- Sew chicken closed – or use pins to close firmly
- Stuff Brest, spooning stuffing lightly in
- Sew breast closed or use pins
- Rub all over with lard or unsalted butter
- Pin or tie legs and wings to the body
- Cover – without closing – with a piece of foil
- Place in an over at 220C for 30 minutes
- Then reduce heat to 170C for 2.5-3 hours
- Baste constantly throughout cooking!
- When done, remove chicken to a platter and let it rest at least half an hour before cutting and removing stuffing
- Now, you can make the gravy, using the drippings left in the baking pan:
- liver, gizzard, heart, neck, feet & head of the chicken
- 2 med onions – sliced
- 6 cloves
- 1 tsp salt
- 1 small red pepper, whole (don’t cut!)
- 4 T parsley
- 3-4 cups Water
- Salt & pepper, to taste
- Remove liver, gizzard, heart, neck, feet & head – wash
- Put meat into a pot with approximately 1 liter of water
- Add all of the remaining ingredients except the liver; put the liver to one side
- Bring to boil; reduce heat & simmer until tender – 1- 1½ hours
- Add more water, as/if needed
- Add liver for the last 5-10 minutes
- Remove meat from the neck and chop
- Give the head and feet to the dogs
- Throw away the red pepper
- Remove drippings, retaining about ½ cup in the roasting pan
- Add about 2 T. flour to the oil, and cook while stirring all the while
- When thick – add chicken broth very slowly, stirring all the while to avoid lumps
- Remove to a small casserole and simmer, adding more liquid if necessary
- 3-4 eggs
- ½ cup butter
- 3 cups milk
- 3 Tbsp vinegar
- 3 cups cornmeal
- 1 cup white flour
- 4 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. sugar
- 2 tsp. salt
- 1 tsp. chili powder
- 1½ cups fresh sweet corn
- 1 green pepper
- leeks (or a medium red onion)
- ½ – 1 cup grated, sharp cheese
- ¼ cup chopped parsley
- Heat oven to 450
- Sift & mix dry ingredients in one bowl
- Melt butter
- Beat eggs in a second bowl
- Add the other wet ingredients, including melted butter
- If using fresh corn: boil ears of corn in unsalted water until tender
- Cut corn from the cob
- Chop green pepper into very small pieces & lightly sauté in a little oil – add to the corn
- Chop leeks into very small pieces – add to the corn-green pepper mixture
- Combine dry and wet ingredients just until mixed – don’t over-mix!
- Fold the corn-green pepper-leek mixture into the batter
- Lightly grease a pan that is 21 x 29 cm – a preheated, cast iron frying pan/etc. is excellent
- Pour in mixture
- Bake in middle of the oven until golden brown – about ½ hour
- Sprinkle with grated cheese mixed with a little chopped parsley, if desired
- Allow cornbread to cool a few minutes & cut into squares
- 2 kg Sweet Potatoes
- 1 med Fresh pineapple
- ½ cup brown sugar
- 6 Tbsp Butter
- Salt
- Pepper
November is usually the best month to see the Congo – since it is the rainy season, the air and sky are much clearer:
Related articles
- Lessons in Pasta-making at the Hotel Lac Tanganyika (dianabuja.wordpress.com)
stuff chicken really completes the thanksgiving all over the word 🙂 it is also use i mh country as lechon business
LikeLike
Pingback: Christmas Celebrations at the Hotel Club du Lac Tanganyika | DIANABUJA'S BLOG: Africa, The Middle East, Agriculture, History and Culture
Pingback: An African Christmas, Burundi-Style | DIANABUJA'S BLOG: Africa, the Middle East, Agriculture, History & Culture
Pingback: Artist-in-Resident at the Hotel Club du Lac Tanganyika: Art Helping Kids in Africa | DIANABUJA'S BLOG: Africa, the Middle East, Agriculture, History & Culture
Thank you in advance!!! 🙂
LikeLike
Heidi, I am putting up a blog with the recipe in it and some other information on lenga-lenga. Should finish it over the weekend. Thanks for your interest!
LikeLike
Ooooo YAY, thank you SO much!!! I will definitely look for it!
In my previous internet searching I read someone say not to re-heat it, because the nitrates turn into nitrites and can upset the stomach? Have you heard that?
LikeLike
Hello! 🙂
I was wondering if you would pretty please share a recipe for lengalenga (and which kale you would suggest to duplicate here in the US?) My wonderful MIL in Bukavu would make it lick-the-bowl yummy, but I only know that she used bouillon. I would SO appreciate it!!! 🙂
LikeLike
i love when you put burundi-possible recipes!
LikeLike
Thanks, Yolanda – Hope you’re doing well in Gitega – it’s a lovely provence and town.
LikeLike