Sorghum Beer Chowder (chibuku Chowder)
Sorghum Beer Chowder, also known as Chibuku Chowder, is a traditional Zimbabwean dish that combines the rich flavors of sorghum beer with hearty vegetables and protein. This unique chowder is a popular comfort food in Zimbabwe and is perfect for warming up on a chilly day.
Ingredients
- 2 cups sorghum beer
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 potatoes, diced
- 1 cup cooked chicken, shredded
- 4 cups chicken broth
- Salt and pepper to taste
- 2 tablespoons vegetable oil
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Pour in the sorghum beer and chicken broth, and bring the mixture to a boil.
- Add the diced carrots and potatoes, and simmer for 15 minutes or until the vegetables are tender.
- Stir in the cooked shredded chicken, and season the chowder with salt and pepper to taste.
- Simmer for an additional 5 minutes to allow the flavors to meld together.
- Remove the chowder from heat and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 40 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 35g
- Protein
- 18g
- Fat
- 12g
Supplies
Large pot Stirring spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Sorghum Beer Chowder is best served with a side of crusty bread or traditional sadza for an authentic Zimbabwean meal.
Tips & tricks
For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth.
Cost
$15